Lasagna Rolls

Lasagna Rolls might be just the Mediterranean recipe you are searching for. One portion of this dish contains roughly 53g of protein, 43g of fat, and a total of 855 calories. This recipe serves 6. For $3.42 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in around 45 minutes. This recipe from Simply Scratch requires fresh mozzarella, cooked bacon, ground pepper, and spinach. 91 person were glad they tried this recipe. With a spoonacular score of 93%, this dish is spectacular. Similar recipes include Lasagna Rolls, Lasagna Rolls, and Lasagna Rolls.

Servings: 6

 

Ingredients:

1/2 teaspoon freshly ground Black Pepper

3/4 lb Bacon, cut into 1 inch pieces, and cooked

1 large Egg, beaten

4 teaspoons All-Purpose Flour

1 pkg fresh Mozzarella

Pinch ground Nutmeg

1/8 teaspoon ground Black Pepper

1/4 teaspoon Kosher Salt

12-15 Uncooked Lasagna Noodles

26 oz Jar of your Favorite Marinara Sauce

1 to 2 tablespoons Olive Oil

1 cup plus 2 tablespoons grated Parmesan

1/2 teaspoon Sea Salt, plus more for salting water

1 (15-ounce) container Whole Milk Ricotta Cheese

1 (10-ounce) package frozen chopped Spinach, thawed, squeezed dry

2 tablespoons Unsalted Butter

1 1/4 cups Whole Milk

Equipment:

sauce pan

whisk

oven

bowl

pot

glass baking pan

wax paper

aluminum foil

Cooking instruction summary:

To make the béchamel: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes or until a nice golden color. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the béchamel sauce.Preheat the oven to 450 degrees F.Mix the ricotta, spinach, 1 cup Parmesan, bacon, egg, salt, and pepper in a medium bowl to blend. Add a tablespoon or two of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a "silpat" or wax paper to prevent them from sticking.Butter a 13-x-9-by-x-2 inch glass baking dish. Pour the béchamel sauce over the bottom of the prepared dish. Lay out 12 lasagna noodles on a work surface, and spread out about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the béchamel sauce in the dish. Top with the sauce and then with the fresh mozzarella and remaining 2 tablespoons of Parmesan. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes.

 

Step by step:


1. To make the béchamel: Melt the butter in a heavy medium saucepan over medium-low heat.

2. Add the flour and whisk for 3 minutes or until a nice golden color.

3. Whisk in the milk. Increase the heat to medium-high.

4. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes.

5. Whisk the salt, pepper, and nutmeg into the béchamel sauce.Preheat the oven to 450 degrees F.

6. Mix the ricotta, spinach, 1 cup Parmesan, bacon, egg, salt, and pepper in a medium bowl to blend.

7. Add a tablespoon or two of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite.

8. Drain. Arrange the noodles in a single layer on a "silpat" or wax paper to prevent them from sticking.Butter a 13-x-9-by-x-2 inch glass baking dish.

9. Pour the béchamel sauce over the bottom of the prepared dish. Lay out 12 lasagna noodles on a work surface, and spread out about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the béchamel sauce in the dish. Top with the sauce and then with the fresh mozzarella and remaining 2 tablespoons of Parmesan. Cover tightly with foil.

10. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer.

11. Let stand for 10 minutes.


Nutrition Information:

Quickview
853k Calories
52g Protein
42g Total Fat
61g Carbs
36% Health Score
Limit These
Calories
853k
43%

Fat
42g
66%

  Saturated Fat
18g
117%

Carbohydrates
61g
21%

  Sugar
12g
14%

Cholesterol
154mg
51%

Sodium
2560mg
111%

Get Enough Of These
Protein
52g
105%

Vitamin K
235µg
224%

Selenium
78µg
112%

Vitamin A
5613IU
112%

Phosphorus
681mg
68%

Calcium
647mg
65%

Manganese
1mg
57%

Vitamin B3
8mg
43%

Vitamin B2
0.63mg
37%

Potassium
1209mg
35%

Vitamin B12
2µg
34%

Vitamin B1
0.5mg
33%

Vitamin B6
0.66mg
33%

Zinc
4mg
33%

Folate
128µg
32%

Magnesium
126mg
32%

Vitamin C
21mg
27%

Vitamin E
3mg
24%

Iron
4mg
24%

Copper
0.46mg
23%

Fiber
4g
19%

Vitamin B5
1mg
17%

Vitamin D
1µg
9%

covered percent of daily need
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Related Videos:

Kate Lee Cooks Make-Ahead Lasagna Rolls at Home | What Would Katie Eat?

 

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Food Trivia

The Arabs invented caramel.

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