Spinach Lasagna Rolls with Bechamel Sauce

August 24, 2009

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It’s that time again, time to use up what I’ve got in the pantry and fridge. I always end with lots of leftover half boxes and bags of things in the cabinet, or things that I’ve bought and just forgot about. The result of this is having crammed cabinets. So I’m trying to use up some of those things in our meals this week. I’ve had a box containing exactly six lasagna noodles in the cabinet for a few months now.  It was leftover from when I made a lasagna sometime ago. Now you can’t make a real lasagna with only six noodles so I decided to make lasagna rolls. When trying to think of what to roll inside them, I automatically assumed I would make a ricotta filling and then remembered I had half a bag of baby spinach in the veggie drawer of the refrigerator. So I decided to chop that up and mix it in. I had never made a bechamel sauce, but knew it wasn’t difficult so I decided to do that instead of a marinara sauce. It turned out amazing! My husband and I both enjoyed this dinner. It was a bit time consuming because there are a few steps involved but definitely something I would make again.

Spinach Lasagna Rolls with Bechamel Sauce

For the lasagna rolls:

6 lasagna noodles
1 15 oz container part skim ricotta
1 egg
1 garlic clove, minced
1/2 cup chopped baby spinach
1/2 tsp salt
1/2 tsp black pepper

Preheat oven to 375 degrees. Begin by boiling the lasagna noodles whole, in salted water for 8-10 minutes. They should then be pliable but not quite done. Remove them from the water and lay on a lightly oiled baking sheet to prevent sticking. Mix the remaining ingredients in a bowl and then spread 2-3 Tbsp of the mixture onto each lasagna noodle and roll. Place in a greased baking dish with the open end of the noodle down.

For the bechamel sauce:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/4 cups milk, heated
  • Salt
  • Freshly ground pepper

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.

Source for bechamel sauce: Epicurious

Pour the bechamel sauce over the lasagna rolls. Top with shredded mozzarella and parmesan cheeses if desired. Cover the baking dish tightly with foil and baking for 30-35 minutes. Top with chopped parsley if desired.

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4 Responses to “Spinach Lasagna Rolls with Bechamel Sauce”

  1. emily227 Says:

    YUM! These look delicious. I love bechamel sauce!

  2. Stephanie Says:

    This looks so elegant and delicious!

  3. elly Says:

    Mmmm I love bechamel. These look delicious!


  4. Hey, I found your blog in a new directory of blogs. I dont know how your blog came up, must have been a typo, anyway cool blog, I bookmarked you. 🙂


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