Tuesday, December 21, 2010

Seriously the best dinner I've ever made

Last night we had some of our dear friends over for Christmas Dinner as I called it. We started having these family dinners ages ago, our friends come over, we eat and relax and usually watch an episode or two of a shared favourite show. They have all been friends with my hubby for ages and ages, so they are really like family. Which is why I call them family dinners!

I knew I had to make something extra special for dinner, but what to make? Two of our friends eat only some kinds of meat and not the same kinds, so I wanted to make something vegetarian. I remembered the perfect thing that my dad had made once or twice before. The recipe is one of Giada De Laurentis, I've posted about her before here. I really loved this dish because first of all it was delicious, and also because it just seems a little more special than regular lasagna. The recipe does call for prosciutto which I left out.

This was so amazingly yummy. Hubby and I had the leftovers for lunch today and it tasted just as amazing. I actually doubled the recipe to make sure I had enough for our friends, so leftovers are always a bonus. I'm sure this recipe would freeze well too.

                                                            Lasagna Rolls

  • 1 (15-ounce) container whole milk ricotta cheese
  • 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
  • 1 cup plus 2 tablespoons grated Parmesan
  • 3 ounces thinly sliced prosciutto, chopped**optional
  • 1 large egg, beaten to blend
  • 3/4 teaspoon salt, plus more for salting water
  • 1/2 teaspoon freshly ground black pepper
  • 1 to 2 tablespoons olive oil
  • 12 uncooked lasagna noodles
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella (about 4 ounces)
  • 1 cup homemade “white sauce” like Alfredo or bechamel I used Classico Alfredo to shamelessly make this recipe easier)
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the white sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll.
Lay the lasagna rolls seam side down, without touching, atop the white  sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls.
Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer.
Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
You simply must make this!


1 comment:

  1. So good! I made these after I saw her make these on her show! A great choice for a family dinner :)