Sometimes I feel as though I’m more than a bit behind in the tech-savvy department.
Case in point: my father purchased a Scan Snap for me three Christmas’ ago. I only *just* got it set up when he was here in February. Let me make something clear: HE set it up. I stood and watched. And now that I know how to use, I quickly realized it was life changing.
It’s a … wait for it…wait for it… “snap”. Ba dum ching.
I’ll show myself out.
Anyway, my latest and great achievement in the tech department was learning/figuring out how to use Airdrop to send pictures from my phone to my computer.
Life changing. Again.
- 4 tbs unsalted butter
- 4 tbs all-purpose flour
- 2 1/2 cups milk
- 1/4 cup grated parmesan cheese
- 1/8 teaspoon ground black pepper
- 1 (15-ounce) container whole milk ricotta cheese
- 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
- 2 cups shredded mozzarella
- 1 cup plus 2 tbs grated Parmesan
- 1 large egg, beaten to blend
- 1/2 tsp freshly ground black pepper
- 12 uncooked lasagna noodles
- 2 cups marinara sauce
- 1 cup shredded mozzarella
To make the sauce: Melt the butter in a heavy medium saucepan over medium 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 cheese and pepper into the bechamel sauce and set aside.
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, Parmesan, mozzarella, egg, and pepper in a medium bowl to blend.
Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a greased baking sheet to prevent them from sticking.
Grease 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 a large spoonful (about 3 tablespoons worth) 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 the 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.
~ adapted from Giada de Laurentiis