This was my first time ever making lasagna rolls. I probably wouldn’t have ever thought of making them if I hadn’t watched Giada make them on Everyday Italian. One of Grumpy’s favorite meals is lasagna. Can you believe that lasagna is one of my least favorite things to make? I don’t know why, maybe its because I don’t like how it comes out of the pan. It never seems to turn out well for me. BUT I believe I have finally found something that will satisfy Grumpy and me! It will satisfy Grumpy because it is lasagna (however next time I have to use beef or venison for him). I will be satisfied because it is easy and pre-portioned!

This is my submission for Presto Pasta Nights. Ruth (the creator of PPN) will be doing the round up tomorrow so make sure to check out the PPN Blog for this!

Lasagna Rolls
Everyday Italian

Sauce:

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

Lasagna:
1 (15-ounce) container whole milk ricotta cheese (I used part-skim)
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry (I didn’t use because I didn’t have)
1 cup plus 2 tablespoons grated Parmesan (I used half parm and half romano)
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 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. Whisk the salt, pepper, and nutmeg into the bechamel sauce. Preheat the oven to 450 degrees 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 13-by-9-by-2-inch glass baking dish. Pour the bechamel 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 bechamelsauce 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 heavy small saucepan over medium heat until hot, and serve alongside.