Giada's Lasagna Rolls
photo by mikey ev
- Ready In:
- 1hr 25mins
- 1 (15 ounce) container whole milk ricotta cheese
- 1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
- 1 cup parmesan cheese, grated
- 2 tablespoons parmesan cheese, grated
- 3 ounces prosciutto, chopped, thinly sliced
- 1 large egg, beaten to blend
- 3⁄4 teaspoon salt, plus more for salting water
- 1⁄2 teaspoon fresh ground black pepper
- 1 -2 tablespoon olive oil
- 12 lasagna noodles, uncooked
- 2 cups marinara sauce, plus more as a side
- 1 cup mozzarella cheese, shredded (about 4 ounces)
- Preheat the oven to 450°F.
- Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, 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 bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
- Butter a 13x9x2-inch glass baking dish. Pour sauce over the bottom of the prepared dish. 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, atop the sauce in the dish.
- Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of 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.
This recipe is missing a crucial element - the sauce. The sauce you are directed to pour in bottom of dish is a white/bechamel sauce. This is a superb recipe for outstanding lasagna rolls but without the bechamel sauce your lasagna rolls end up a tad on the dry side. The extra step is worth it, you won't be disappointed!
This is a fantastic, crowd pleasing recipe. I use double the red sauce when I make it as it seems a bit dry otherwise. I've also done this with whole wheat pasta, 1% milk, low sugar marinara, reduced fat ricotta, and wheat flour to give it a healthier twist. Yes, it's not the same glorious full calorie/fat taste but it's a pretty decent alternative. I haven't calculated the nutritional change yet.