By Lindsay Holley Bake
January 15, 2013
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 of nutmeg
1 15-ounce container ricotta cheese
1 10-ounce 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
1Preheat oven to 450 degrees F.
2To make the white sauce, melt the butter in a medium saucepan over low-medium heat.
3Add the flour and whisk for three minutes.
4Whisk 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.
5Whisk in the salt, pepper and nutmeg.
6In a bowl, blend the ricotta, spinach, parmesan cheese, egg, salt and pepper.
7Lay the noodles out on a cutting board and spread the ricotta mixture out evenly over each noodle. Roll like a jelly roll.
8Pour the white sauce over a 9”x13” baking dish and place each roll seam-side down.
9Spoon one cup of marinara sauce over the noodles and top generously with mozzarella cheese.
10Cover tightly with foil and bake for 20 minutes. Remove tin foil and bake for an additional 15 minutes, until the cheese is bubbling. Let stand for 10 minutes.
11Meanwhile, heat the remaining marinara sauce and serve alongside.
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