12 lasagna noodles
olive oil
3 T. butter
5 t. flour
1 c. milk
salt and pepper, to taste
1/4 t. nutmeg
1 16-oz. pkg. frozen spinach, thawed; squeeze out excess water
1 16-oz. container ricotta cheese
1 egg or egg white
1/2 c. parmesan cheese
1/2 c. chopped, fresh basil
salt and pepper, to taste
1 c. shredded mozzarella cheese
1 16-oz. container marinara sauce
Preheat oven to 450°. Cook noodles in boiling water with olive oil until almost done (slightly firm). Drain and rinse with cold water. Heat butter in saucepan over medium heat; add flour and whisk for a couple minutes; add milk and spices and increase heat to medium high; stir until thick and creamy. Spread on bottom of large lasagna pan. Mix spinach, ricotta, egg, parmesan cheese, 1/2 cup mozzarella cheese, basil, salt and pepper. On a flat surface, take each lasagna noodle and spread 2 tablespoons of mixture over noodle. Roll up and place in pan. Continue until all noodles and mixture is gone. Scoop 1 tablespoon marinara on each lasagna roll. Sprinkle remaining mozzarella over top. Bake covered with foil for 20 min. Remove foil and bake 10 more minutes. Serve with extra sauce on the side with bread or salad. Makes about 10 rolls. Great leftovers.
Christin McKamey
