Sunday, August 23, 2009

Lasagna Rolls

This is one of those recipes where the recipe looks much longer and more complicated than it really is. Don't be afraid to try it. This is actually my favorite form of lasagna. It isn't as heavy as traditional lasagna, because of the béchamel sauce instead of a meat sauce with a lot of cheese.

Lasagna Rolls
4 Lasagna Noodles, if your a perfectionist cook 1 or 2 extra as you might get some rips
2 tbs butter
2 tbs all purpose flour
1/2 cup whole milk
1/2 cup ricotta cheese
1 tbs parmesan cheese
Salt & Pepper to taste
1/4 cup Olive Oil
2 Cloves of Garlic, minced
3 Roma Tomatoes, diced
4 Basil leaves, cut into small ribbons You can also use a 2 small bunches of leaves for garnish

Bring a pot of water to a boil. Add salt to the water and then add the noodles. Allow them to cook for about 8 minutes and then remove them from the water and lay them out on a flat surface to dry. The noodles should be soft enough to roll but not completely cooked as they have to be but in the oven to finish cooking. Preheat the oven to 350˚.

Spray an 8" x 8" baking dish with cooking spray and set aside. Now we will make the béchamel sauce, don't panic it's just flour, butter and milk. Melt the butter in a sauce pan over low heat. Now add the flour and whisk until it becomes a paste. Now slowly add the milk, whisking the whole time. The milk should be completely absorbed into the butter/flour mixture. Keep cooking for another 7 or 8 minutes, stirring occasionally. The sauce will thicken and the lumps will dissolve. Set the béchamel a side until it cools down a little (you can stick it in the fridge for 5 minutes to help cool it down). Once it has cooled down, it shouldn't be completely cooled, add the ricotta and stir it in until completely incorporated. Add the parmesan and salt and pepper to taste. Take 1/4 of the ricotta mixture and place in the center of one of the lasagna noodles. Fold the noodle in half and then roll it. Place it in baking pan seam side down. Repeat with other noodles. Place pan in oven and bake for about 20 minutes.

While the noodles are baking you can make the tomato topping. This won't take long so don't start right away. Add the olive oil to a saute pan set on medium heat. When the oil gets hot add the tomatoes and let them get warm about 2 minutes. Add the garlic and let it cook for 30 seconds to a minute. Remove from heat. Add basil ribbons then salt and pepper to taste.

When the noodles are done, place 2 on a plate and put 1/2 of tomato mixture on top of the them. Add the basil garnish if using.


  1. They look beautiful and tasty, but how messy are they to eat?

  2. They aren't any messier than regular lasagna.