Lasagna Roll Ups

This is comfort food in its truest form! Giada's Lasagna Roll Ups are thick & hearty, made with a flavorful ricotta-based filling that includes spinach, prosciutto and parmesan. They are then topped with marinara and mozzarella and baked in a rich cream sauce. One of my family's all-time favorite Italian dishes is sure to be one of yours too!

Course Main

Cuisine Italian

Diet Vegetarian

Prep Time 25

Cook Time 50

Total Time 1 15

Servings servings of 2 lasagna rolls each

Calories 662

Author Kim

Ingredients

Cream sauce:

2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg

Lasagna:

1 15- ounce container ricotta cheese
1 10- ounce package frozen chopped spinach thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto chopped
1 large egg beaten
3/4 teaspoon salt plus more for salting water
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella

Instructions

Preheat the oven to 450 degrees F.
To make the sauce, melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 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. Remove from heat and stir in the salt, pepper and nutmeg. Set aside.
In a medium bowl, stir the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper until fully combined. Set aside.
To cook the noodles, add a tablespoon 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.
Spray a 13x9x2-inch glass baking dish with nonstick cooking spray. Pour the cream sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) 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 cream 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 small saucepan over medium heat until hot, and serve alongside.

Notes

Storing leftovers: Place any leftovers in an airtight container in the refrigerator for up to 4 to 5 days. Reheat either in the oven or in the microwave until warm.

To freeze: Individually package and store in a freezer-safe airtight container. Frozen rolls will stay good for 3 months. I like to label the container with the date, so I remember when they went into the freezer.

To thaw and re-heat: Let the rolls thaw in the refrigerator for 24 hours or at room temperature until thawed. Microwave for 3-5 minutes or warm them in the oven at 350ºF for 10-15 minutes.

Nutrition