I just want to express my love for lasagna for a moment. Once, Mikey was going out with his friend Jake for a guys night out on the town but yet I still made a pan of lasagna for myself knowing it was only going to be me eating dinner. I promise I did not eat the whole pan but still, that is pretty sad. With that said, here is a new recipe I came across from Giada De Laurentiis. Mind you, I did not follow it to the T or use everything in her recipe, but still it is basically the same thing.
Bechamel Sauce (ingredients pictured on bottom right)
2 Tbsp. Butter
4 Tsp. Flour
1 1/4 Cups Milk
1/4 Tsp. Salt
1/ 8 Tsp. Ground Black Pepper
Pinch of Ground Nutmeg
Lasagna (ingredients pictured on upper left)
15 Oz. Ricotta Cheese
1 Egg; beaten
10 Oz. Fresh Chopped Spinach; steamed
1 Cup + 2 Tbsp. Fresh Grated Parmesan Cheese
3 Cups Marinara Sauce
1 Cup Shredded Mozzarella Cheese
Salt & Pepper
Preheat oven to 400.
Chop your spinach and wash well. Steam until tender.
Combine ricotta, spinach, 1 cup parmesan, egg, salt, and pepper in a medium bowl. Set aside.
To make bechamel sauce, melt the butter in a sauce pan over medium-low heat.
Add flour and whisk for constantly for 3 minutes.
Whisk in the milk.
Increase heat to medium high and whisk until it comes to a simmer and is thick and smooth (3 minutes).
Whisk salt, pepper, and nutmeg into the sauce then remove from heat.
Add olive oil to a large pot of water and bring to a boil.
*My Beloved Terra Delyssa*
Add lasagna noodles and cook until just tender but still firm to bite.
Butter a baking dish then arrange noodles on a baking sheet to prevent from sticking.
Pour bechamel sauce over the bottom of the prepared baking dish.
Then arrange a good working area for you to go to town while assembling the lasagna rolls 🙂
Now that the hard parts are done… get comfortable with your glass of wine and lay out a few lasagna noodles at a time.
Spoon a heaping spoon full of the ricotta filling at one end of each noodle.
Then roll as you would a cigar.
Continue this until you dont have anymore filling or noodles left. which ever comes first.
Rest each roll on top of the sauce in your baking pan. As you can see, I added some marinara sauce to one of the pans first as an experiment. In my opinion, they came out more tender in that pan so why don’t you go ahead and add a few spoon-fulls before loading up with the lasagna rolls!
Once the pan is loaded, top with marinara then sprinkle with mozzerella and remaining 2 tablespoons of parmesan cheese.
Cover with foil and bake for 20 minutes.
Remove foil and bake an additional 15 minutes or until cheese is melted and becomes golden in color.
Let stand 10 minutes before serving!