Leftovers...Lasagna Rolls Stuffed with Mushrooms, Scallions And Prosciutto

Several years ago I saw the recipe below on the Food Channel and it looked so good I got in the car and went to the store for the ingredients I was missing.  I don't think I made it more than once or twice after that until today.

Now, I'm not one to throw away anything so I already had  plans for some beatiful reconstituted French mushrooms that were left over from last night's stuffed tomatoes. I also found some leftover prosciutto in the freezer from another meal and 3 scallions in the vegetable compartment of my refrigerator.  That, my friends, was going to be dinner tonight.

For some reason these rolls came to mind except I did not have regular lasagna noodles in my pantry but I did have the no bake lasagna I sometimes use in a pinch. So here's what I did:

I placed 6 strips of lasagna noodles (Barilla) in hot water for about 15 minutes to soften.  Rinse and dry in paper towels.

Finely chop the mushrooms ( about 1/2 Cup) the prosciutto (1/4 cup) the 3 scallions and 3 cloves garlic.   Melt 2 TB butter in a skillet and add first the garlic and then the rest of the ingredients.  If you have parsley, be my guest.  Sauteed for 5 mins. and set aside to cool.  In another pan I make a cup of bechamel (you can follow the procedure below) and add 2 TB to cooled mushrooms mixture to bind.

Place about 1 TB mushroom mix in lasagna strip and roll up.  Make 6 of these.

In 2 gratin dishes, spread about 1 TB of the bechamel and then lay 3 lasagna rolls on each.   Cover with the rest of the bechamel and sprinkled Parmesan cheese (a lot!).

Set oven to 375 degrees,  cook them covered in tinfoil for about 20 minutes, uncover and cook until the cheese is bubbly and they are golden on top.

I did not put any marinara sauce over the bechamel (even though I had some also frozen), because I really just wanted a white sauce on mine; but you can certainly do so if you want.

Serves 2

Here's the original recipe:

LASAGNA ROLLS
Giada de Laurentiis courtesy of Food Network

Ingredients

Sauce:

2 tablespoons unsalted butter
4 teaspoons all-purpose flour (I used 2 TB for my recipe)
1 1/4 cups whole milk (I used 1 cup)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg

Lasagna:

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
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)

Here’s How:

To make the sauce: Melt the butter in a heavy 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 the salt, pepper, and nutmeg into the bechamel sauce.

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 bechamel 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 bechamel 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.

Enjoy!


Photocredit top photo
 Olive Latestrecipe.net