I ran into a problem this time however and was unable to make a fresh marinara, as the produce was not choice at the store and they were also out of the multi-grain noodles as well as prosciutto. The result was noticeably less satisfying.
Rating: 3 forks out of 5 (Unfortunately a low 3 when my original recipe with all ingredients is a strong 4)
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1 15oz whole milk ricotta cheese fat-free ricotta cheese
1 10oz package frozen chopped spinach thawed and squeezed dry
1 cup grated romano cheese (plus more for sprinkling)
3 oz thinly siced prosciutto chopped
1 large egg beaten
3/4 teaspoon salt
12 uncooked lasagna noodles whole wheat lasagna noodles
2 cups homemade marinara (or canned if cheating/lazy)
1 cup shredded mozzarella part-skim mozarella
2 tablespoons unsalted butter fake butter
(plus smearing for baking dish)
4 teaspoons flour
1 1/4 cups whole milk skim milk
1/4 teaspoon salt
1/8 teaspoon black pepper
pinch ground nutmeg
+ 2 pinches cinnamon*
2 tablespoons olive oil
1 small onion chopped
4 cloves garlic sliced length-wise
3/4 teaspoon salt
1/2 teaspoon red pepper flakes
3/4 tablespoon black pepper
1 28 oz can whole tomatoes
1 dry bay leaf
1/2 a palmful fresh basil torn
bottled marinara (watch the sodium on the label)
Directions the way I did it
Pre-heat oven to 450°
Make your marinara first if you are not pussing out (use your own or the included recipe) and allow to simmer using this recipeand making your own. I would have but the quality of the veggies at the store sucked when I shopped so I had to use bottled.....Grrrr.
Bechamel-Melt the (non)butter in a medium sauce pan over Medium-low heat.. Add the flour and whisk for a couple of minutes. Add the milk and increase the heat to Medium-high and continue to whisk until it becomes thick. Add in the nutmeg, salt, pepper and cinnamon*. Set aside.
*My family has always added cinnamon to our ricotta in recipes. I think it is regional to where our family came from in Italy as I know not all Italians do this. Try it out or avoid it if you want.
The Rest-Boil a pot of water and add salt. Top the water with the olive oil. Add your lasagna noodles and cook al dente as directed (time-wise, based on brand). As the noodles cook, mix the ricotta, spinach, romano, prosciutto, egg, salt and pepper in a medium bowl.
Lie your cooked noodles out on a workspace, side-by-side and allow to cool a little for handling. While cooling, spread your bechamel sauce evenly on the bottom of a (fake)buttered 9x13" glass baking dish. Spoon the cheese/prosciutto mixture evenly down the length of each lasagna noodle. Roll up each noodle like a sleeping bag and place seam-down in your baking dish on your bechamel. The exposed roll-side should face the short side of the baking dish and each roll should not touch.
Cover roll-ups (evenly) with the marinara, mozzarella and romano and cover with foil. Put in oven for about 20 minutes and remove the foil. Cook for another 15 minutes and remove. Allow to cool and serve.
I substituted whole wheat noodles for the regular noodles (see notes for benefits)
I used skim milk instead of whole milk
I used part skim milk mozzarella as opposed to "regualr"
I used fat-free ricotta cheese
I used "fake" butter
Unintentional Healthy Tweak:
I cut out the prosciutto
I would normally whip up some marinara but I was so not in the mood to do it this time. I used jarred (gasp!)-sorry ma.
As mentioned above, I would have much rather made my own marinara, used multi-grain noodles and (of course) prosciutto. If I could put prosciutto on my cereal I would, I love it so much.
This recipe definitely suffered from the lack of prosciutto and the whole wheat noodles were bland, bland, bland. I've had a much more hearty outcome with multi-grain noodles.
Using whole wheat and multi-grain products can may reduce risk of heart disease and some cancers. They have lower carbs and more protein than regular noodles and are sodium free.
This recipe is available in the CrOOK BOOK