Spring pasta rolls baked with béchamel sauce
Votes: 3
Time: 1 hour 20 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Rolled lasagna bakes much faster than traditional layered lasagna, and it's also easy to serve on plates—no cutting required. Each sheet of lasagna is filled with ricotta and spinach, rolled into a roll, and then baked under a layer of béchamel sauce with pesto. The delicate, creamy béchamel sauce is the perfect backdrop for the vibrant basil pesto, both in flavor and color: simply stir store-bought pesto into the white sauce and pour the mixture over the lasagna. A great vegetarian option that will delight any cheese lover, as in addition to ricotta, this casserole also features plenty of gooey mozzarella and aromatic Parmesan!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 lasagna sheets
- 2 tablespoons unsalted butter
- 2 tbsp. flour
- 1.5 cups whole milk
- 1 large egg
- 2 cups whole milk ricotta
- 1 package (280g) frozen chopped spinach, thawed and squeezed out
- 2.5 tbsp. grated mozzarella
- 3/4 tbsp. grated parmesan
- 1 tbsp. store-bought pesto
- 1 tbsp. l. olive oil
- Crushed red pepper flakes
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Recipes with similar ingredients: pasta lasagna, spinach, pesto sauce, eggs, milk, ricotta cheese, mozzarella cheese, Parmesan cheese, red pepper flakes
Cooking the dish according to the recipe:
- Position the oven rack on the middle shelf and preheat the oven to 220°C.
- Bring a large pot of salted water to a boil. Cook the lasagna noodles for 1 minute longer than the package directions say for al dente. The noodles should be tender enough to curl without cracking. Drain thoroughly and rinse the lasagna with cold water. Arrange them on a baking sheet in a single layer.
- Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook for about 2 minutes. Stir in the milk, a large pinch of salt, and some freshly ground black pepper. Cook, stirring frequently, until the sauce thickens and reaches the consistency of a thin gravy, 6-8 minutes. Let the béchamel sauce cool slightly.
- In a large bowl, whisk the egg, then add the ricotta, spinach, 1.5 cups of grated mozzarella, 1/2 cup of Parmesan, 1/2 cup of pesto, a large pinch of salt, and some freshly ground black pepper. Stir the remaining 1/2 cup of pesto into the slightly cooled béchamel sauce.
- Grease a 22x32cm baking dish with vegetable oil. Spread 1/4 cup of the pesto béchamel sauce on the bottom and spread it out.
- Place half of the cooked lasagna noodles on a clean work surface and spread 1/3 cup of the ricotta mixture evenly over each noodle. Starting at the short end, roll each noodle into a roll. Place the rolled noodles, seam side down, in the prepared baking dish. Repeat with the remaining noodles and ricotta. Spoon the remaining sauce over the lasagna rolls and sprinkle with the remaining 1 cup of mozzarella and 1/4 cup of Parmesan.
- Cover with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes. Remove the foil and bake until the cheese is golden brown on top, about 10 minutes. Sprinkle with red pepper flakes, if using, and let the lasagna rest for 5 minutes before serving.
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