Text 15294, 77 rader
Skriven 2011-09-04 05:48:00 av Dave Drum (1:124/311)
Ärende: TVFN 266
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lasagna Rolls
 Categories: Appetisers, Cheese, Greens, Pork, Pasta
      Yield: 6 servings
 
MMMMM---------------------------SAUCE--------------------------------
      2 tb Unsalted butter
      4 ts All-purpose flour
  1 1/4 c  Whole milk
    1/4 ts Salt
    1/8 ts Ground black pepper
        pn Ground nutmeg

MMMMM--------------------------LASAGNA-------------------------------
     15 oz Container whole milk ricotta
           Cheese
     10 oz Package frozen chopped
           - spinach; squeezed dry
      1 c  + 2 tb grated Parmesan
      3 oz Thin sliced prosciutto;
           - chopped
      1 lg Egg; beaten to blend
    3/4 ts Salt; + more for salting
           - water
    1/2 ts Fresh ground black pepper
      2 tb Olive oil
     12    Uncooked lasagna noodles
      2 c  Marinara sauce
      1 c  Shredded mozzarella
 
  Recipe courtesy Giada De Laurentiis
  
  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 450øF/230øC.
  
  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 baking
  sheet to prevent them from sticking.
  
  Butter a 13-by-9-by-2-inch glass baking dish. Pour 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 bechamel
  sauce 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 tb
  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 sm
  saucepan over medium heat until hot, and serve alongside.
  
  Copyright Television Food Network, G.P. All rights reserved
  
  MM Format by Dave Drum - 10 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Life is uncertain. Eat dessert first. - Ernestine Ulmer
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