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Lasagna Roll-Ups

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Lasagna Roll-Ups
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Rating: 
Makes: 6 servings adjust

Directions

Ingredients

  • 1 14 cups Whole Milk

Step 1

Heat milk for a couple of minutes in microwave until warm.

Ingredients

  • 2 tablespoons Unsalted Butter
  • 4 teaspoons All-Purpose Flour

Step 2

Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the warmed milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes.

Ingredients

  • 14 teaspoon Kosher Salt
  • 18 teaspoon Ground Black Pepper
  • 1 pinch Ground Nutmeg

Step 3

Whisk the salt, pepper, and nutmeg into the bechamel sauce. Set aside.
 

Step 4

Preheat the oven to 450 degrees F.

Ingredients

  • 1 large Egg
  • 12 teaspoon Ground Black Pepper
  • 15 ounces Whole Milk Ricotta Cheese, or more, to taste
  • 10 ounces Frozen Chopped Spinach, thawed and squeezed dry
  • 1 cup Grated Parmesan Cheese
  • 3 ounces Prosciutto, thinly sliced and chopped (can substitute pepperoni)

Step 5

In a medium sized bowl whisk together the egg and pepper. Add the ricotta, spinach, 1 cup Parmesan and prosciutto. Mix until fully blended.

Ingredients

  • 2 tablespoons Olive Oil
  • 12 Lasagna Noodles, uncooked

Step 6

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles according to package directions until just tender but still firm to bite. Drain.
 

Step 7

Spray a 13-by-9-by-2-inch glass baking dish with cooking spray. Pour the bechamel sauce over the bottom of the prepared dish.
 

Step 8

Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3-4 tablespoons worth) 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 bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture.

Ingredients

  • 4 cups Marinara Sauce, divided use
  • 2 tablespoons Grated Parmesan Cheese
  • 1 cup Shredded Mozzarella Cheese, about 4 ounces

Step 9

Spoon 2 cups of marinara sauce over the lasagna rolls. Sprinkle the 2 tablespoons of Parmesan and mozzarella over the lasagna rolls. Cover tightly with foil that has been sprayed with cooking spray to prevent cheese from sticking.
 

Step 10

Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top is just beginning to become golden, about 10 minutes longer. Let stand for 10 minutes.
 

Step 11

Meanwhile, heat the remaining 2 cups of marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
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