|Posted by Stacey @ Savory & Sweet on March 14, 2012 at 9:20 PM|
This has become a new favorite!
(Photo credit: Amy & Tina)
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
1 Large container whole milk ricotta cheese
1 (10-ounce) package frozen organic chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
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
1 Box lasagna noodles
2 cups marinara sauce
2 cup shredded mozzarella cheese
To make thesauce: 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 theheat to medium-high. Whisk the sauce until it comes to a simmer and isthick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeginto the bechamel sauce.
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, egg, salt, and pepper in a medium bowl to blend.
Adda 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. Arrangethe noodles in a single layer on a baking sheet to prevent them fromsticking
In a13-by-9-by-2-inch glass baking dish, pour the bechamel sauce over the bottom of the prepared dish. Lay out the lasagna noodles on a work surface, then spread a large spoonful (about3 tablespoons worth) of ricotta mixture evenly over each noodle.Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagnarolls seam side down, without touching, atop the bechamel sauce in thedish. Repeat with the remaining noodles and ricotta mixture. Spoon 1cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarellaand remaining 2 tablespoons of Parmesan over the lasagna rolls. Covertightly with foil. Bake until heated through and the sauce bubbles,about 20 minutes. Uncover and bake until the cheese on top becomesgolden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile,heat the remaining marinara sauce in a