Dinner

Last night Beau’s friend, Nick, was in town and he came over for dinner. When Nick comes, it’s a treat. He’s a super positive person and there’s nothing negative brought up in conversation. So we love having him! I whipped up some lasagna rolls with a side of sautéed carrots. Beau wasn’t thrilled we were having carrots, but it was all I had. And I think he surprised himself with how they tasted!

 

Beau loved the lasagna rolls! In his words, “This is tremendous!”

 

Lasagna Rolls

BECHEMEL SAUCE

2 T butter

4 tsp flour

1 ¼ c milk

¼ tsp salt

1/8 tsp pepper

Pinch nutmeg

LASAGNA

15 oz ricotta cheese

10 frozen spinach, thawed

1 c + 2 T Parmesan

3 oz Prosciutto

1 egg, beaten

¾ tsp salt

½ tsp pepper

1-2 T olive oil

12 uncooked lasagna noodles

2 c marinara

1 c mozzarella cheese

 

Melt butter in saucepan and add flour and whisk in milk. Increase heat. Whisk until simmering and thick. Add the next 3 ingredients and whisk. Remove from heat.

 

Heat oven to 450. Boil lasagna noodles in salted and oiled water until al dente. Lay noodles flat. Mix ricotta, spinach, 1 c Parmesan, prosciutto, egg, salt and pepper. Grease baking pan. Pour in sauce. Spread 3 T ricotta mixture over each noodle. Roll them up. Lay seam side down in dish. Spoon marinara over top. Sprinkle with mozzarella and Parmesan. Cover with foil and bake 20 minutes. Uncover and bake 15 minutes.