Lasagna rolls with ricotta and sauce marinara

The secret to making jicada-filled ricotta rolls De Laurentis is that she uses two kinds of sauce: fat butter bechamel and lighter marinara sauce. Share with друзьями: Time: one hour. 25 minutes Difficulty: medium Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For lasagna rolls:

• 12 dry lasagna sheets
• 1 tbsp. grated mozzarella (approximately 110 gr.)
• 1 tbsp. plus 2 tbsp. l grated parmesan
• 1 pack (425 gr.) Ricotta cheese made from whole milk
• 1 pack (280 gr.) Frozen spinach (thaw and well wring out)
• 85 gr. sliced thin prosciutto slices
• 1 beaten egg, category CO
• 3/4 tsp salt, plus some more to salt water
• 1/2 tsp freshly ground black pepper
• 1-2 tbsp. l olive oil
• 2 tbsp. marinara sauce

For bechamel sauce:

• 2 tbsp. l (30 gr.) Unsalted butter
• 4 tsp premium wheat flour
• 1 1/4 Art. milk
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• A little ground nutmeg

Recipes with similar ingredients: lasagna paste, marinara sauce, cheese mozzarella, ricotta cheese, parmesan cheese, flour, milk, eggs, spinach, prosciutto, nutmeg

Recipe preparation:

1. Make bechamel sauce: in a thick-bottomed pan medium size over medium-low heat melt butter. Add flour and whisk for 3 minutes. Mix milk. Increase the heat to moderately strong. Stir the sauce whisk until it begins to boil and becomes thick and uniform, about 3 minutes Season with salt, pepper and nutmeg.
2. In a medium-sized bowl, mix ricotta, spinach, 1 tbsp. Parmesan, prosciutto, egg, salt and pepper. In a large pot with boiling salted water, add 1-2 tbsp. l olive oil. Boil the lasagna sheets so that they boil, but remain dense. Put the sheets in one layer on a baking sheet so that they do not stuck together.
3. Preheat the oven to 230 ° C. Glass baking dish size 33h23h5 cm grease with butter. At the bottom of the prepared forms pour the bechamel sauce. Lay 4 on the work surface lasagna leaf, then distribute a portion to each leaf (about 3 tbsp. l.) mixture with ricotta cheese. Starting with one end, roll each sheet into a roll. Lay the rolls upside down in the form of bechamel sauce. Repeat the same with the remaining sheets and mixture with ricotta. Put 1 tbsp on rolls. sauce marinara. Sprinkle the rolls with mozzarella cheese and the remaining 2 tbsp. l Parmesan Cover tightly with foil. Bake until tender, until Do not boil the sauce, about 20 minutes. Remove foil and bake until the cheese does not brown on top, about 15 minutes more. Let stand in within 10 minutes At this time, in a small thick-walled stewpan on over medium heat, heat the remaining marinara sauce well and serve him along with the rolls.