Looking for Lasagna Rolls on Mother’s Day
Lasagna Rolls are a delicious and simple dish to make. I make it for my wonderful mom on Mother’s Day. It also beats waiting for hours to get into a fancy Italian restaurant. Plus, you cannot get something this good and pretty in a restaurant.
LASAGNA ROLLS
Ingredients:
Bechamel Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1 tsp. nutmeg
1 tsp. cinnamon
salt and pepper to taste
Lasagna Rolls:
12 uncooked lasagna noodles
15 oz. ricotta
1 cup plus 4 tablespoons grated Romano
1 cup shredded mozzarella
1 egg (beaten)
3/4 teaspoon salt, plus a few pinches to salt boiling water
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 cups of your favorite marinara sauce
Directions:
Fill a large pot with water and wait for it to boil. While waiting for water to boil make bechamel sauce. Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk until flour is dissolved in the butter. Whisk in the milk. Increase the heat to medium. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, cinnamon and nutmeg into the bechamel sauce. Pour into the bottom of a 13×9 in. baking dish. Make sure the sauce covers the bottom of the dish.
Preheat oven to 450 degrees.
Add a olive oil and salt to the pot of boiling water. Boil the noodles until al dente. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
While the lasagna noodles are boiling, mix the ricotta, 1 cup Romano, egg, salt, and pepper in a medium bowl. Set aside.
Lay out 4 lasagna noodles on a work surface, then spread 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, on top of the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture.
Spoon marinara over rolls and sprinkle with remaining Romano and mozzarella cheeses.
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 about 10 minutes.
Tags: food, Italian food, Lasagna Rolls, mother's day dinner, recipes
