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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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With five kinds of cheese, these pasta roll-ups are so flavorful. Keep them in mind when you want an impressive main course for special guests.Mary Jane Jones, Williamstown, West Virginia Ingredients:
10 uncooked lasagna noodles |
1 package (8 ounces) cream cheese, softened |
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry |
1 carton (15 ounces) ricotta cheese |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
1 cup grated parmesan cheese |
1-1/2 teaspoons italian seasoning |
1/4 teaspoon salt |
sauce: |
3 tablespoons butter |
4 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon pepper |
1/4 teaspoon salt |
2 cups chicken broth |
1 cup heavy whipping cream |
topping: |
1/2 cup shredded gruyere cheese |
1/2 cup grated parmesan cheese |
Directions:
1. Cook lasagna noodles according to package directions; drain. In a large bowl, beat cream cheese until smooth. Stir in the spinach, ricotta, mozzarella, Parmesan, Italian seasoning and salt. Spread 1/2 cup cheese mixture over each noodle; carefully roll up.
2. For sauce, in a large saucepan, melt butter over medium heat. Whisk in the flour, pepper and salt until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream.
3. Pour 1 cup sauce into a greased 13-in. x 9-in. baking dish. Cut lasagna roll-ups in half widthwise; place cut side down in dish. Top with remaining sauce; sprinkle with Gruyere and Parmesan.
4. Cover and bake at 350° for 20-25 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving. Yield: 10 servings.
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