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Categories:
butter flour milk nutmeg salt pepper Ricotta cheese Mozzarella cheese cheese white onion zucchini carrot fresh spinach mushroom basil parsley egg salt pepper lasagna noodles breadcrumbs olive oil garlic
Viewed: 53 - Published at: 6 years agoIngredients
- 1 tablespoon butter
- 3 teaspoons flour
- 1 cup milk
- 18 teaspoon nutmeg
- 14 teaspoon salt
- 18 teaspoon pepper
- 2 cups ricotta cheese, fresh and drained
- 12 cup mozzarella cheese, fresh and cubed
- 12 cup parmiggiano-reggiano cheese, fresh grated
- 12 cup white onion, thinly sliced
- 12 cup zucchini, grated
- 12 cup carrot, grated
- 2 cups fresh spinach, washed and stemmed
- 12 cup mushroom, thinly sliced
- 2 tablespoons basil, fresh chopped
- 2 tablespoons parsley, fresh chopped
- 1 egg, lightly beaten
- 2 teaspoons salt
- 1 teaspoon pepper
- 12 lasagna noodles, cooked and ready in warm water with a drop of Olive oil
- 14 cup breadcrumbs, the kind already seasoned
- 1 tablespoon olive oil
- 2 garlic cloves, minced
Method
- To make the sauce:
- Melt butter in a sauce pan over medium-low heat Add Flour and whisk for 2-3 minutes.
- Add milk, whisking vigorously.
- Increase heat to medium high and continue to whisk until the sauce comes up to a rapid simmer.
- It should be thick and smooth at this point.
- Add salt, pepper, and nutmeg and whisk sauce.
- Remove from heat.
- To make the filling:
- Heat a saute pan with 1TBS Olive Oil to medium.
- Add fresh spinach, onion, and garlic.
- Season with some salt and pepper.
- Saute until the spinach is wilted and onion is translucent.
- Be careful not to burn the garlic.
- Add spinach mixture, carrot, zucchini, mushrooms, basil, parsley, egg, ricotta, 1/4 cup mozzarella, salt, and pepper to a large bowl.
- Mix well.
- Taste for seasoning to ensure it fits your mood.
- To assemble:.
- Coat a 13x9 inch casserole dish with non-stick spray.
- Pour in Bechemel Sauce.
- Take 1 lasagna noodle and place on your work surface.
- Spread a few spoons of the vegetable mixture on the noodle.
- Roll the noodle.
- Place the Roll into the casserole dish, seam side down in the sauce.
- Repeat this process for remaining noodles.
- Sprinkle the top of the lasagna rolls with the Parmiggiano Cheese, bread crumbs, and remaining Mozzarrella.
- Serve with your favorite marinara sauce or as is.
- I like to garnish with some fresh chopped parsley and basil.
- Cover with foil and bake in a 400 degree oven for about 20 minutes.
- Take off the foil and bake for another 10-15 minutes, or until cheeses become golden brown.
