Lasagna Made Chic

Ingredients

For the Béchamel Sauce:
• 2 tablespoons unsalted butter
• 4 tsp. all-purpose flour
• 1 1/4 cups milk
• 1/4 tsp. salt
• 1/8 tsp. pepper, freshly ground
• Pinch of freshly ground nutmeg
For the Lasagna:
• 15 oz, container ricotta cheese, preferably whole milk
• 10 oz. package frozen chopped spinach, thawed, squeezed dry
• 1 cup plus 2 tbsp. grated Parmesan .
• 4 slices of cooked bacon, chopped
• 1 large egg, beaten
• 3/4 tsp. kosher salt
• 1/2 tsp. pepper, freshly ground
• 1/4 – 1/2 tsp. of red pepper (depending on how spicy you like your sauce)
• 1/4 dried oregano
• 1 to 2 tbsp. olive oil
• 12 uncooked lasagna noodles (NOT the no-boil kind)
• 2 cups marinara sauce, divided
• 1 cup shredded mozzarella

Directions

For the Béchamel Sauce:
1. In a medium saucepan, melt the butter over medium-low heat.
2. When the butter is melted, add the flour and whisk continuously for about 2-3 minutes.
3. Whisk in the milk in a slow steady stream, making sure there are no lumps and increase the heat to medium-high.
4. Continue whisking the sauce until it comes to a simmer and is thick, coating the back of a spoon. It should take about 2-3 minutes.
5. Take off the heat and whisk in the salt, pepper and freshly ground nutmeg.
6. Set aside.
For the Lasagna Rolls:
7. Preheat the oven to 450 degrees F.
8. Bring a large pot of water to a boil. Salt the water generously, add the olive oil and boil the noodles until they are al dente.
9. In a medium bowl, combine the ricotta, egg, drained spinach, 1 cup of the Parmesan cheese, bacon, salt and pepper. Set aside.
10. When the noodles are cooked, drain and arrange the noodles on a single layer on a baking sheet to prevent them from sticking.
11. Butter a 13-by-9-by-2-inch glass baking dish.
12. In the bottom of the buttered baking dish, pour the béchamel sauce and spread evenly.
13. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of the cheese mixture evenly over each noodle.
14. Starting at 1 end, roll each noodle like a jelly roll.
15. Lay the lasagna rolls seam side down, without touching, atop the béchamel sauce in the dish. Repeat with the remaining noodles and cheese mixture.
16. Add the red pepper flakes and oregano to the prepared marinara sauce and stir.
17. Spoon 1 cup of marinara sauce over the lasagna rolls.
18. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls.
19. Cover tightly with foil.
20. Bake until heated through and the sauce bubbles, about 20 minutes.
21. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer.
22. Let stand for 10 minutes.
23. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot.
24. Spoon some sauce on the plate and carefully place the lasagna rolls on top and serve.

Notes

http://cookinginstilettos.com/lasagna-made-chic/

This recipe was featured at Cooking In Stilettos.com and, unless otherwise noted and attributed, retains the copyright.