The Pioneer Woman Tasty Kitchen
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Lasagna Spinach Rolls

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Level: Easy

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Description

So easy that I almost like it better than a traditional lasagna.

Ingredients

  • FOR THE SAUCE:
  • 2 Tablespoons Butter
  • 4 Tablespoons Flour
  • 1-¼ cup Whole Milk
  • ¼ teaspoons Salt
  • ⅛ teaspoons Fresh Ground Pepper
  • ⅛ teaspoons Ground Nutmeg
  • FOR THE ASSEMBLY:
  • 28 ounces, weight Whole Milk Ricotta Cheese
  • 10 ounces, weight Organic Frozen Spinach
  • 1 cup Grated Parmesan Cheese, Plus 2 Tablespoons, Divided
  • 1 whole Egg, Beaten
  • ¾ teaspoons Salt
  • ½ teaspoons Fresh Ground Pepper
  • 2 Tablespoons Olive Oil
  • 12 pieces Lasagna Noodles
  • 2 cups Marinara Sauce, Divided
  • 1 cup Shredded Mozzarella Cheese

Preparation

For the sauce, melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. 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 bechamel sauce. Remove from heat.

Preheat the oven to 450ºF.

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

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to the bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

In a 13-by-9-by-2-inch glass baking dish, pour the bechamel sauce over the bottom of the prepared dish. Lay out the lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons) of ricotta mixture evenly over each noodle. Starting at one end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture.

Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. 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.

Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

One Comment

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Profile photo of Nanci (TK)

Nanci (TK) on 4.4.2012

This sounds great! But we need your help.
– Would you add the mozzarella cheese and the Parmesan (the extra 2 tablespoons) into the ingredients list?
– And would you go into the ingredients list and add in the specific size (in ounces, package count, or whatever applies) of the package of lasagna noodles? If you’ll enter the line as follows, this will ensure that folks get the right amounts of the packaged items when/if they use our system to multiply the recipe: 2 – cans – Cream of Chicken Soup (10 ounce cans) … We’ve got a lot of members overseas, in places where packaging varies. So if you’ll make sure to include package sizes on all recipe submittals it would be really helpful.

When done making the changes, just click ‘make recipe visible’ and ‘save’ and we’ll get this posted!
Thanks,
TKNanci

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