I have been dying for pasta. Giada De Laurentiis has an excellent recipe for lasagna rolls that I have been wanting to try out. The recipe can be found on the food network website.
There are layers upon layers in this dish, which makes eating lasagna much more entertaining as each serving is a roll, so you don't have to mess with cutting it! The base of this dish starts with a creamy bechamel sauce that is very quick to make with butter, flour, whole milk, salt, pepper, and a pinch of nutmeg.
The lasagna roll itself is filled with ricotta cheese, parmesan cheese, spinach, an egg, salt, pepper, and thinly sliced prosciutto. Once you have spread the mixture onto the noodles, they can be rolled up and placed on top of the bechamel sauce. Marinara sauce, mozzarella, and parmesan cheese are poured over the top. Bake for 20 minutes covered and 15 uncovered.
There are layers upon layers in this dish, which makes eating lasagna much more entertaining as each serving is a roll, so you don't have to mess with cutting it! The base of this dish starts with a creamy bechamel sauce that is very quick to make with butter, flour, whole milk, salt, pepper, and a pinch of nutmeg.
The lasagna roll itself is filled with ricotta cheese, parmesan cheese, spinach, an egg, salt, pepper, and thinly sliced prosciutto. Once you have spread the mixture onto the noodles, they can be rolled up and placed on top of the bechamel sauce. Marinara sauce, mozzarella, and parmesan cheese are poured over the top. Bake for 20 minutes covered and 15 uncovered.
My huzband was the guinea pig, who happens to be quite a picky eater. He ate two rolls (unusual for him these days to have seconds) and with a very full stomach proclaimed that it was the best lasagna he has ever eaten.
After taste testing it myself I have to agree. The flavors blend quite well into each other and you are not left with an overly greasy or garlicky taste. The ricotta cheese, spinach, and prosciutto meld into one other and it is difficult to differentiate the meat from the mixture. I like this quite well as I have somewhat of an aversion to meat. The creamy texture is to die for and the sprinkling of mozzarella on top is very light. Perfection for your palate.
After taste testing it myself I have to agree. The flavors blend quite well into each other and you are not left with an overly greasy or garlicky taste. The ricotta cheese, spinach, and prosciutto meld into one other and it is difficult to differentiate the meat from the mixture. I like this quite well as I have somewhat of an aversion to meat. The creamy texture is to die for and the sprinkling of mozzarella on top is very light. Perfection for your palate.
The recipe can be found at http://www.foodnetwork.com/recipes/giada-de-laurentiis/lasagna-rolls-recipe/index.html. There is also a video of Giada preparing this meal. I find her to be fascinating as she cooks all this rich Italian food and is quite svelte. If only I could cook like that and not gain an ounce!
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