I’ve been posting our go-to dinners for over a month now and I’m going to run out soon. Seriously…we’re not that inventive. We make the same stuff EVERY WEEK…but it’s good stuff so we don’t mind eating it over and over and over.
This week’s recipe is no different than the others. Good and easy, but this one takes a little longer so it’s usually not a weeknight meal for us. It’s originally from Food Network Chef Giada de Laurentis. Ours is pretty close to the original, just sans prosciutto and with lower fat milk and cheese.
- 2 tablespoons unsalted butter
- 4 teaspoons all-purpose flour
- 1 1/4 cups skim milk
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Pinch ground nutmeg (we use 3 pinches because we love nutmeg)
- 1 (15-ounce) container part skim milk ricotta cheese
- 1 (10-ounce) package frozen 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
- 12 uncooked lasagna noodles
- 2 cups marinara sauce
- 1 cup shredded mozzarella (about 4 ounces)
To make the sauce: 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 the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into 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.
Add a 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. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons 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 noodlesand ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
And that’s it! This one is really a crowd pleaser…we’ve made it for our parents, grandparents, friends and everyone loves it.
I leave for Texas tomorrow for 10 days, so there will be no recipe Monday next week but I’ll get back to it as soon as I return (with a full trip recap, of course)
- BGD -