Lasagna Rolls

I love lasagna, for the same reason Handsome doesn't - lots of gooey, creamy cheese! The recipe I'm sharing with you today is one that has lots of cheesy goodness, so I naturally don't get to make it very often. Like most recipes, it's adaptable. I tend to make it meat-free, though diced/shredded cooked chicken would be great inside the rolls, or cooked ground beef/Italian sausage can be added to the marinara sauce. Another variation I love that the family doesn't is chopped spinach in the filling. There are a few steps to this, but it comes together quickly.

**Update** You can watch a podcast of me making the dish step-by-step HERE. My mother recorded it as part of a project when she was earning her master's degree.

Lasagna Rolls, fresh from the oven!

Lasagna Rolls

8 lasagna noodles, cooked al dente (Try this cool method!)

15 ounces ricotta cheese
2 cups shredded mozzarella, divided
1/4 cup chopped parsley
1 egg
1/4 cup Parmesan cheese

2 tablespoons butter
1 garlic clove, minced
2 tablespoons flour
2 cups milk
1/4 cup Parmesan cheese

2 cups marinara sauce

For the filling: In a bowl, combine the ricotta, 1 cup mozzarella, parsley, egg, and 1/4 cup Parmesan. Salt and pepper to your liking. Set aside.

To make the bechamel sauce: In a small skillet, melt the butter and stir in garlic. Saute for one minute. Sprinkle in flour, whisking for 3-4 minutes. Slowly whisk in milk. When thickened, whisk in Parmesan. Salt and pepper to your liking. Pour the sauce into a greased 9 x 13 baking dish.

Lay the lasagna noodles out a couple at a time on a clean surface. Spread about 2 tablespoons of the ricotta mixture onto each noodle, leaving room at each end. Gently roll them up and place seam-side down in the bechamel sauce.

Top the lasagna rolls with the marinara and the remaining mozzarella. Cover and bake at 350° for 20 minutes. Remove cover and bake for 10 more minutes, until cheese is bubbly.

Ready for the oven!