Ingredients
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12 Lasagna Noodles
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30 gr Unsalted Butter
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15 gr Unbleached All-Purpose Flour
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350 ml Whole Milk
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1 Eggs
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500 gr Whole Milk Ricotta
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300 gr Spinach
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250 gr Shredded Mozzarella
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70 gr Grated Parmesan
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250 gr Pesto Sauce
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1 tbsp Olive Oil
Directions
Steps
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1
Done
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Position an oven rack to the middle position and preheat the oven to 220°C / 425°F. |
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2
Done
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Bring a large pot of salted water to a boil. Cook 12 lasagna noodles 1 minute longer than the package directions for al dente. The pasta should be tender enough that it will roll without cracking. Drain well and rinse with cold water. Lay in a single layer on a baking sheet. |
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3
Done
2 minutes
|
Meanwhile, melt 30 gr of unsalted butter in a medium saucepan over medium heat. Add 15 gr of flour and cook, stirring, until lightly toasted, about 2 minutes. |
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4
Done
8 minutes
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Whisk in 350 ml of whole milk, a large pinch of salt and a few grinds of pepper. Cook, stirring frequently, until the sauce thickens and is the consistency of a thin gravy, 6 to 8 minutes. Allow the bechamel sauce to cool slightly. |
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5
Done
|
Beat 1 egg in a large bowl and then stir in 500 gr of whole milk ricotta, 300 gr of pre-cooked spinach, 150 gr of the shredded mozzarella cheese, 45 gr of grated Parmesan, 125 gr (half) of the pesto, a large pinch of salt and a few grinds of pepper. |
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6
Done
|
Stir the remaining 125 gr of pesto into the slightly cooled bechamel sauce. |
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7
Done
|
Brush a 33 by 23 cm baking dish with olive oil. Spread 60 ml of the pesto-bechamel sauce on to the bottom of the dish. |
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8
Done
|
Lay half of the cooked lasagna noodles on a clean work surface and spread 3 tbsp of the ricotta mixture evenly over each. Starting with a short end, roll each noodle up. As you make the rolls, transfer them to the prepared baking dish seam-side down. Repeat with the remaining noodles and ricotta mixture. |
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9
Done
|
Spoon the remaining pesto-bechamel sauce over the lasagna rolls and sprinkle with the remaining 100 gr of shredded mozzarella and 25 gr of grated Parmesan. |
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10
Done
20 minutes
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Cover with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes. |
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11
Done
10 minutes
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Remove the foil and bake until the cheese is browned on top, about 10 minutes. |
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12
Done
5 minutes
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Sprinkle with crushed red pepper, if using, and let stand for 5 minutes before serving. |
