Vegetarian Lasagna Rolls

For the bechamel sauce:
Melt the butter in a saucepan over medium heat. Whisk in the flour until it’s smooth, and then let it cook for 1 minute. Pour the milk in all at once, add the salt and pepper, and continue whisking until the bechamel becomes thick and bubbly. Remove from heat.

For the lasagna rolls:
Preheat the oven to 425°F and use the butter to grease the bottom and sides of a 9×11″ baking pan. Pour the bechamel into the bottom of the buttered baking pan. Set aside.

Add the olive oil to a skillet over medium-high heat. Chiffonade the bok choy, then give it another quick dice. You should have around 2 cups’ worth for a single batch of this recipe; use the rest for another purpose. Throw the diced bok choy into the skillet along with the garlic. Sauté the bok choy for 3 minutes, then add the water, cover the skillet and let it cook for 10 minutes.

Meanwhile, mix the ricotta, egg, 1/3 of the shredded cheese, basil, oregano, salt and pepper together in a large bowl. When it’s done, stir in the cooked bok choy.

Spread 3-4 tablespoons of the ricotta mixture on one lasagna noodle. Roll it up like a jellyroll, starting on one of the short ends. Lay the lasagna roll seam side down in the baking pan, on top of the bechamel. Repeat with the remaining lasagna noodles.

Top the lasagna rolls with the marinara, the remaining 1 cup of cheese and some more fresh basil. Cover the baking pan tightly with aluminum foil, and bake it for 20 minutes. Remove the cover and continue baking for 5 minutes longer, or until the cheese is melted, bubbly and golden. Remove from oven and allow it to sit for a couple of minutes before serving.

Leftovers reheat well, and the individual rolls will freeze great too!

Inspired by Giada De Laurentiis’ Lasagna Rolls recipe.