Lasagna rolls with ricotta and marinara sauce
Votes: 2
Time: 1 hour 25 minutes
Complexity: average
Servings: 6
Complexity: average
Servings: 6
The secret to Giada De Laurentiis's ricotta-filled rolls is that she uses two types of sauce: a rich, buttery béchamel and a lighter marinara sauce.
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:
For lasagna rolls:
- 12 dry lasagna sheets
- 1 cup grated mozzarella (about 110 g)
- 1 tbsp. plus 2 tbsp. l. grated parmesan
- 1 pack (425 g) whole milk ricotta cheese
- 1 pack (280 g) frozen spinach (defrosted and squeezed well)
- 85 g thinly sliced prosciutto
- 1 beaten egg category CO
- 3/4 teaspoon salt, plus a little more to salt the water
- 1/2 tsp freshly ground black pepper
- 1-2 tbsp. l. olive oil
- 2 tbsp. marinara sauce
For the béchamel sauce:
- 2 tbsp (30 g) unsalted butter
- 4 tsp premium wheat flour
- 1 1/4 cups milk
- 1/4 teaspoon salt
- 1/8 tsp ground black pepper
- A little ground nutmeg
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Recipes with similar ingredients: pasta lasagna, marinara sauce, mozzarella cheese, ricotta cheese, Parmesan cheese, flour, milk, eggs, spinach, prosciutto, nutmeg
Cooking the dish according to the recipe:
- Prepare the béchamel sauce: In a medium heavy-bottomed saucepan, melt the butter over medium-low heat. Add the flour and whisk for 3 minutes. Stir in the milk. Increase the heat to medium-high. Whisk the sauce until it begins to simmer and becomes thick and smooth, about 3 minutes. Season with salt, pepper, and nutmeg.
- In a medium bowl, combine ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt and pepper.
Add 1-2 tablespoons of olive oil to a large pot of boiling salted water. Cook the lasagna noodles until they are cooked through but still firm. Place the noodles in a single layer on a baking sheet to prevent them from sticking together. - Preheat oven to 230°C.
Grease a 33 x 23 x 5 cm glass baking dish with butter. Pour the béchamel sauce into the bottom of the prepared dish. Line 4 lasagna noodles on a work surface, then spoon about 3 tablespoons of the ricotta mixture onto each noodle. Starting at one end, roll each noodle into a roll. Place the rolls, seam side down, on top of the béchamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Top the rolls with 1 cup of marinara sauce. Sprinkle the rolls with mozzarella cheese and the remaining 2 tablespoons of Parmesan cheese. Cover tightly with foil. Bake until set and the sauce begins to bubble, about 20 minutes.
Remove the foil and bake until the cheese is golden brown on top, about 15 minutes more. Let rest for 10 minutes. Meanwhile, heat the remaining marinara sauce in a small heavy saucepan over medium heat and serve with the rolls.
Categories:
recipe / Stuffed dishes / Dinner / Main courses / Pasta / / Italian cuisine / Giada De Laurentiis
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