Giada's Lasagna Rolls
Giada is a genius. I have actually made these ahead of time - just place them on a baking sheet in the freezer, and then transfer to a freezer bag when they're hard. When ready to eat: pour some sauce on top and bake at 325°f for 30-40 minutes (i went low and slow from freezer to table). Super easy meal for entertaining or fast weekday dinner!!
Steps
Preheat the oven to 450f.
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 13x9x2-inch glass baking dish.
Pour 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 sauce in the dish.
Repeat with the remaining noodles and ricotta mixture.
Spoon 1 cup of 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.
Ingredients
whole milk ricotta cheese, frozen chopped spinach, parmesan cheese, prosciutto, egg, salt, fresh ground black pepper, olive oil, lasagna noodles, marinara sauce, mozzarella cheese