Giada Lasagna Rolls
Lasagna is a classic dish that warms the heart and satisfies the soul. But rolling all those layers into individual servings? That's a genius twist! Giada de Laurentiis' lasagna rolls offer a delightful alternative to traditional lasagna, bringing all the beloved flavors in a fun, easy-to-serve form.
Equipment
- Medium saucepan
- Baking dish
- Large pot
- Mixing bowl
- Whisk
- Baking sheet
Ingredients
- Here’s what you’ll need to gather for those delicious lasagna rolls:
For the 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 of nutmeg
For the Filling:
- - 1 15-ounce container whole milk ricotta cheese
- - 1 10-ounce package frozen chopped spinach, thawed and drained thoroughly
- - 1 cup plus 2 tablespoons grated Parmesan cheese
- - 3 ounces thinly sliced prosciutto chopped (I love using a little extra for more flavor!)
- - 1 large egg beaten
- - 3/4 teaspoon salt more for seasoning 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 cheese approximately 4 ounces
- - Optional: 1 teaspoon Italian seasoning for added flavor
Instructions
Step 1: Preparing the Béchamel Sauce
- To start, melt the butter in a medium saucepan over medium-low heat. Once the butter is bubbling nicely, whisk in the flour. Continue to cook this mixture for about three minutes until it becomes slightly golden. Now, slowly add in the whole milk, whisking vigorously to avoid lumps. Increase the heat to medium-high. Keep whisking until the mixture comes to a simmer and it thickens into a smooth sauce, just 3 minutes will do. After that, season the béchamel with the salt, black pepper, and a pinch of nutmeg. Set aside and watch it transform into creamy goodness.
Step 2: Preheat the Oven
- While your sauce is cooling slightly, preheat your oven to 450°F. This is the perfect temperature for achieving a golden finish on the cheese later.
Step 3: Combine the Filling Ingredients
- In a medium mixing bowl, whisk together the ricotta, drained spinach, 1 cup of the Parmesan, chopped prosciutto, the beaten egg, salt, and freshly ground black pepper. This filling should be creamy, and the flavors will meld beautifully.
Step 4: Cook the Noodles
- Bring a large pot of salted water to a boil and add a sprinkling of olive oil—this helps keep the noodles from sticking together. Boil the lasagna noodles, cooking them until they’re just tender but still have a firm bite. Drain the noodles and spread them out in a single layer on a baking sheet to cool.
Step 5: Assembling the Dish
- Grease a 13-by-9-by-2-inch glass baking dish with a little butter. Pour your homemade béchamel sauce into the bottom of the dish, spreading it evenly. Now, take four lasagna noodles and lay them flat on a clean surface. Spoon about three tablespoons of the ricotta mixture onto each noodle and spread it out evenly. Then, starting at one end, roll each noodle tightly, like you would a jelly roll. Place each roll seam-side down in the prepared dish—make sure they don’t touch. Repeat this process with the remaining noodles and filling.
Step 6: Adding the Marinara Sauce
- Once all rolls are in the dish, spoon the marinara sauce evenly over them. Don’t forget to sprinkle the shredded mozzarella on top, along with the remaining Parmesan. It’s going to be so gooey and delicious once baked!
Step 7: Baking
- Cover the dish tightly with aluminum foil and pop it in the preheated oven. Bake for about 20 minutes, allowing everything to heat through and the sauce to bubble. After that, uncover the dish and bake for an additional 15 minutes, or until the cheese on top is beautifully golden brown. Let the lasagna rolls sit for about 10 minutes before serving. This not only helps prevent burns but also allows the flavors to settle in.
Step 8: Serve
- While the dish is resting, heat the extra marinara sauce in a small saucepan until hot. Serve alongside your giada lasagna rolls for those who want a little extra sauce drizzled on top.
Notes
- Prep Ahead: You can prepare the filling and roll the noodles a day in advance. Just store them separately in the fridge.
- Extra Flavor: Don’t be shy—experiment with herbs such as basil or oregano in the ricotta mixture for a fresh flavor boost.
- Noodle Cooking Time: Cook noodles just until al dente so they can absorb some of the sauce while baking.
- Serving Size: These rolls are filling! You can also cut the recipe in half if you’re not feeding a crowd.
- Cheese Variety: Feel free to mix it up with cheeses; fontina or even goat cheese could add a unique twist.
Nutrition
Calories: 450kcal
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