January 15, 2013
I have made these a few times now and I always love them. They’re a little fiddly (try not to be put off by the number of ingredients and steps!), but perfect for one of those days that you just like being in the kitchen. They are also chock-full of spinach, which I like to think balances out the quantity of cheese. These will now be a staple that I can make on a lazy Sunday afternoon and then have prepared for the week ahead to pop into the oven for dinner.
- 2 tablespoons butter
- 4 teaspoons flour
- 1 1/4 cups whole milk (I used a combination of skim and 10% cream)
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- pinch nutmeg
- 1 15 oz container ricotta cheese
- 1 10 oz package frozen chopped spinach, thawed and squeezed dry
- 1 cup grated parmesan cheese
- 1 large egg, beaten
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 cooked lasagna noodles
- 2 cups marinara sauce
- 1 cup shredded mozzarella
- To make the white sauce, melt the butter in a medium saucepan over low-medium heat. Add the flour and whisk for three minutes. Whisk in the milk and increase the heat to medium-high. Whisk until the sauce comes to a simmer and is thick and smooth, about 5 minutes. Whisk in the salt, pepper and nutmeg.
- In a bowl, blend the ricotta, spinach, parmesan cheese, egg, salt and pepper.
- Lay the noodles out on a cutting board and spread the ricotta mixture out evenly over each noodle. Roll like a jelly roll.
- Pour the white sauce over a 9”x13” baking dish and place each roll seam-side down.
- Spoon one cup of marinara sauce over the noodles and top generously with mozzarella cheese.
- Cover tightly with foil and bake in preheated oven at 450 degrees F for 20 minutes. Remove tin foil and bake for an additional 15 minutes, until the cheese is bubbling. Let stand for 10 minutes.
- Meanwhile, heat the remaining marinara sauce and serve alongside.