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Lasagna la Cheez

LRS      LRW

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.


Taste ★★★★★

Price ★★

Ease ★★★


May 6, 2006 - Posted by | Italian


  1. I like how detailed your recipe is, how it has step-by-step instructions that make it fool-proof. I’ll be sure to try to cook it when I have time and I hope mine will be as scrumptious as the one in the picture. Keep it up!

    Comment by Carl | May 7, 2006

  2. How delicious! I like your recipe and your cooking instructions; they are very clear and detailed! Excellent job! =)

    Comment by Nate | May 7, 2006

  3. even though i haven’t tried this yet, by the way it looks, it makes me just wanna make room for my stomach just so i can get a taste of it.

    Comment by david | May 8, 2006

  4. By the looks from the photos, the lasagna looks very very good. Your instructions are detailed and easy to follow.

    Comment by Tracy | May 8, 2006

  5. It was sOOOo good! I made it for me and some friends and that’s what they all said too! I’ve tried making lasagna before and it did not turn out this good. Simple easy to follow steps and a great recipe!

    Comment by Sue | May 9, 2006

  6. This recipe is great! I made it, and really impressed my date for the evening. It’s now my number 1 lasagna recipe.

    Comment by AJ | May 9, 2006

  7. Wow! one of the easiest reciepes! I’ve tried to make it failed miserabily and Now I can finally stop buying it. I can now make some! Thanks for the recipe very easy to follow!

    Comment by Jake | May 10, 2006

  8. this is sooo good… im drooling like crazy! great recipe!

    Comment by Lynn | May 10, 2006

  9. Hot stuff! Simply delicious. I haven’t had good lasagna in a very long time. Makes me feel all warm and heated inside. I usually eat lasagna naked.

    Comment by Victor | May 16, 2006

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