I could not be more excited about my planned activities for this weekend. My awesome, beautiful, wish-she-lived-closer sister-in-law Katie is getting married. If you couldn’t tell I’m crazy about her and I think she made a great choice in her fiance Erick. The festivities begin Friday night with the rehearsal dinner and bachelorette party and Saturday is devoted entirely to wedding fun.
As much as I love a good wedding meal, I’m excited about the couple’s decision to have a dessert bar in lieu of a sit down meal. I will most likely leave sick and happy after a day indulging in love and chocolate. Seriously, what could be better?
I made these lasagna rolls a few weeks ago for the bridal shower. I was looking for something that would be satisfying without being too messy. These little rolls portion out easily and have a really rich, beautiful flavor. Of course a lot is going to ride on what kind of marinara sauce you use. I say splurge rather than save, or if you’re so inclined you could make your own.
Congratulations Katie and Erick! I wish you the best, which of course includes baked pasta.
Chicken Spinach Lasagna Rolls
- 2 Tablespoons butter
- 4 teaspoons all-purpose flour
- 1 1/4 cups whole milk
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Pinch ground nutmeg
- 15 ounces part skim ricotta cheese
- 10 ounces frozen chopped spinach,, thawed, squeezed dry
- 1 cup grated Parmesan
- 2 tablespoons grated Parmesan
- 3/4 cup shredded Fontina cheese
- 1 chicken breast,, cooked and shredded
- 1 large egg,, beaten
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 12 uncooked lasagna noodles
- 2 cups marinara sauce, (I used Neumann's Own)
- 1 cup shredded mozzarella cheese
- To make the béchamel sauce melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk in the salt, pepper, and nutmeg and remove from the heat.
- Preheat the oven to 450ºF.
- In a medium bowl, combine ricotta, spinach, 1 cup Parmesan, 1/2 cup Fontina, chicken, egg, salt, and pepper.
- Bring a large pot of salted water to a boil. Add the noodles and cook just until tender but still firm to the bite. Drain and run briefly under cool water. Arrange the noodles in a single layer on a towel or baking sheet to prevent them from sticking together.
- Grease a 9x13 glass baking dish. Pour the béchamel sauce over the bottom of the dish. Spread large spoonfuls of the ricotta mixture evenly over each noodle. Starting at one end, roll each noodle up like a jelly roll. Lay the lasagna rolls seam side down, without touching, on top of the sauce in the dish. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle with the remaining Fontina, Parmesan, and mozzarella. Cover tightly with foil and bake until heated through, about 20 minutes. Uncover and bake until the cheese on top is golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a small saucepan over medium heat until hot, and serve alongside.