Well look at that! It's Monday again. Seems to come to fast, and suddenly it's time to blog again!
Not that I ever really stop or wait for Monday to write here. In fact, I'm pretty proud of myself for getting ahead on recipe writing. Really, that is to say that Chase and I have stuck to our resolution of eating out no more than once a week. That means lots more cooking and plenty of new recipes to share. Plus, some kind of super-human motivation has taken over, and I've typed up more than 2 weeks of recipes. Good news for you and me!
Coming up this week: either Chicken Noodle Soup or Biscuits & Gravy. Vote in the comments!
(Don't worry if yours doesn't win. Both will go up soon!)
Anyway, to start your week is a recipe I originally found here. Chase and I made some modifications that are included in the recipe below. It's a bit of a time commitment (up to 1 hour plus bake time), but creates beautiful, delicious lasagna rolls that are great to share. I like to think of time-commitment recipes as great opportunities to cook and catch up with an old friend. So invite someone over and get a pot of noodles boiling!
Happy cooking!
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Lasagna Rolls January 19, 2010
Ingredients
1 lb Italian sausage, browned (if you can't find it ground, buy sausages and cut them out of their casing before browning)
or 3-4 oz thinly sliced prosciutto, chopped
15 oz whole milk ricotta cheese
1 cup, plus 2 Tbsp, parmesan cheese
1 cup shredded mozzarella cheese
1 ½ cup chopped fresh spinach
1 large egg, beaten
¾ tsp salt
½ tsp pepper
1-2 Tbsp olive oil
12 uncooked lasagna noodles
2 cups of your favorite pasta sauce
wax paper
aluminum foil
Bechamel Sauce
2 ½ cup whole milk
4 Tbsp unsalted butter
2 ½ tsp flour
½ tsp salt
¼ tsp pepper
¼ tsp nutmeg
Directions
1.Begin cooking the lasagna noodles according to package directions. Depending on the size of your largest pot, you may have to cook the noodles in more than one batch. When the noodles are done, remove with tongs and set in a single layer on wax paper that has been laid out on a flat surface.
2. While the noodles are cooking, prepare the bechamel sauce: Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes.
3. Whisk in the milk. Increase the heat to medium-high and stir until the sauce comes to a simmer and is thick and smooth (about 3 minutes).
4. Stir in salt, pepper and nutmeg. Pour the bechamel sauce in the bottom of a greased 13x9 pan. Set aside.
5. Combine sausage/prosciutto, ricotta, spinach, 1 cup parmesan, egg, salt and pepper in a medium mixing bowl. Set aside until noodles are done.
6. When the noodles are done cooking, preheat the oven to 450 degrees.
7. Spread about 3 Tbsp of the ricotta mixture evenly over each noodle. Leave about an inch on either end of the noodle to make rolling easier.
8. Once all the ricotta mixture is spread on the noodles, begin rolling the noodles. Place rolls in the bechamel sauce in the pan, with the closing end of the noodle down.
9. Spoon pasta sauce over the rolls, then sprinkle with the mozzarella and remaining 2 Tbsp of parmesan.
10. Cover the pan with foil (don't let the foil touch the tops of the rolls or you'll lose your cheese). Bake covered for about 20 minutes.
11. Remove the foil and bake until the cheese on top becomes golden (about 15 minutes).
12. Let stand 5-10 minutes, then serve and enjoy.
Noodles laying flat on waxed paper and topped evenly with
ricotta mix. Don't forget to leave room at either end of the noodle!
Golden brown and bubbly.
Happy cooking!
