Ingredients Jump to Instructions ↓

  1. Sauce **

  2. 2 tbl. unsalted butter

  3. 4 tsp. all-purpose flour

  4. 1 1/4 c. whole milk

  5. 1/4 tsp. salt

  6. tsp. ground black pepper

  7. Pinch ground nutmeg

  8. Lasagna **

  9. 15oz container whole milk ricotta cheese

  10. 10oz frozen chopped spinach , thawed, squeezed dry

  11. 1 c

  12. 2 tbl. grated Parmesan

  13. 1 large egg , beaten to blend

  14. 3/4 tsp. salt , plus more for salting water

  15. 1/2 tsp. black pepper

  16. 1 to 2 tbl. olive oil

  17. 12 uncooked lasagna noodles

  18. 2 c. marinara sauce

  19. 1 c. shredded mozzarella

Instructions Jump to Ingredients ↑

  1. To make the bechamel sauce: Melt the butter in a heavy medium saucepan. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat. Whisk the sauce until it comes to a simmer and is thick and smooth. Whisk in salt, pepper, and nutmeg.

  2. Preheat the oven to 450 degrees.

  3. Whisk the ricotta, spinach, 1 cup Parmesan, egg, salt, and pepper in a medium bowl to blend.

  4. Add 1 to 2 tablespoons of oil to a large pot of boiling salted water. Boil until the noodles are al dente. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

  5. Butter a 13 x 9 x 2 inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at one end, roll each noodle like a jelly roll.

  6. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture.

  7. 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.

  8. Bake until the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden. Let stand for 10 minutes and serve with remaining marinara (heated).


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