LASAGNA ROLLS

This is a twist on traditional lasagna and is an old favorite in our house.

Sauce:

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 (optional)

Lasagna: 

1 (15-oz.) container ricotta cheese 

1 (10-oz.) package frozen chopped spinach, thawed, squeezed dry 

1 cup plus 2 tablespoons grated Parmesan cheese

1 large egg, beaten

3/4 teaspoon salt, plus more for salting water 

1/2 teaspoon freshly ground black pepper  

12 uncooked lasagna noodles

1 Tb. butter 

2 cups marinara sauce (storebought will work, homemade is best)

1 cup shredded mozzarella (about 4 oz.)

Bring a large pot of water to a boil--add 1 tablespoon salt to the water once it is boiling.

While the water is heating up, melt the butter in a 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 sauce. Preheat the oven to 450°. 

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

Smear the butter across a 9 x 13 glass baking dish. Pour the white sauce (aka béchamel) over the bottom of the prepared dish. Lay out four lasagna noodles on a work surface, then spread about three tablespoons of ricotta mixture evenly over each noodle. Starting at one end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the béchamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining two 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.