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:

Equipment:

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:

covered percent of daily need

 

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