Lasagna Rolls

Lasagna Rolls
I made this dish a few days ago, and I have to say it’s easier than the recipe looks, but a little bland. If I make it again I would spruce it up with some minced garlic, onion, bell pepper all sauteed then I would probably add some ground beef to it too. It could also use some Italian seasonings! I know you are thinking right now ..Why would you make this again, but I think it has potential it just needs a little help! Oh yeah and making the bechamel sauce can be a pain in the a$$ because it gets lumpy. If that happens to you put the sauce through the blender! That will work like a charm!

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 ground nutmeg
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting 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 (about 4 ounces)

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls.

Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Food Network Lasagna Rolls


Homemade Bread Machine Hamburger Buns

This recipe for Homemade Bread Machine Hamburger Buns is incredible!!! I can’t say enough about it except I will never buy buns from the store again. The recipe is super simple, the buns are fresh, fluffy, and super easy to make, and they don’t get soggy like store buns!!

1 cup water
2 eggs
1/3 cup oil plus 2 tablespoons of oil
1/4 cup sugar
1 teaspoon salt
4 cups flour
1 1/2 teaspoons bread machine yeast

EGG Wash:
1 egg
1 tablespoon
sesame seed or poppy seeds

1 Add ingredients in order listed, except for the egg and 1 T. water that is for the egg wash later.
2 Select dough/pasta setting when cycle is complete, remove dough from machine to a lightly floured surface.
3 Divide dough into 4 equal portions, divide each portion into 2 balls.
4 Turn balls in hands folding edge under to make a circle.
5 Press ball flat between hands.
6 Place on greased cookie sheet pressing to a 31/2 inch circle.
7 Cover and let rise 30 minutes or until double in volume.
8 Combine 1 slightly beaten egg with 1 tblsp.
9 water and brush on buns.
10 Sprinkle with sesame seeds.
11 Perfect buns every time.
12 Bake at 350 for about 10 minutes or until lightly brown.