Wednesday, December 8, 2010

Ham Lasagna Roll-Ups

This is a good alternative to your everyday lasagna.

Try switching ham for salami, prosciutto, pancetta, etc.
Ham Lasagna Roll-Ups
Recipe from Giada De Laurentiis

Bechamel Sauce:
2 Tbsp. butter
4 tsp. flour
1 1/4 c. whole milk
1/2 tsp. salt
1/8 tsp. ground black pepper
pinch ground nutmeg

8 oz. ricotta cheese
5 oz. frozen spinach, thawed
1/2 c. parmesan cheese
3 oz. sliced ham/proscuitto/pancetta
1 large egg, beaten
salt and pepper to taste
12 lasagna noodles
marinara or spaghetti sauce

Prepare lasagna noodles according to package directions.
Prepare Bechamel sauce (like a roux), and spread in the bottom of a 9x13" baking dish.

Mix ricotta, spinach, parmesan, 1 c. mozzarella, proscuitto or ham, egg, salt and pepper in bowl.
Lay out noodles individually, and spread cheese mixture over entire length of noodle.
Roll up noodles, and place on Bechamel sauce.
Cover each noodles roll with a spoonful of marinara sauce.
Sprinkle remaining mozzarella and additional parmesan on top.
Cover tightly with foil.
Bake at 450 for 20 minutes.
Uncover and bake until cheese becomes golden, 10-15 minutes longer.

** For Freezing:
Prepare lasagna rolls but do not bake.  Cool in fridge and then put in freezer.

This picture shows the "assembly line"...
Spreading on the noodle (below)
rolled up and placed on sauce (left)
covered with sauce and cheese (right)

1 comment:

  1. this looks so simple might try for my vegetarian
    great way to have lasagna without the whoohaa!