Creamy Lasagna Rolls
A small meal for two with leftovers or a small family. Easy to come together, and finishes in the oven. Substitute ground chicken for ground pork if you'd like.
Creamy Lasagna Rolls
A small meal for two with leftovers or a small family. Easy to come together, and finishes in the oven. Substitute ground chicken for ground pork if you'd like.
Cooking Instructions
- 1
Preheat the oven to 450F
- 2
Saute the onion in a little olive oil until translucent.
- 3
Add the basil, oregano, Chile to the onions and season with salt and pepper
- 4
Add the ground pork (or chicken) and continue to cook until the meat is no longer pink.
- 5
Remove from heat and add the ricotta.
- 6
Mix the ricotta in and then add the spinach. Mix and set aside.
- 7
In a small pott melt the butter and add the flour to make a roux.
- 8
Cook the roux, whisking, until lightly blonde and smelling nutty.
- 9
Slowly add the milk and continue whisking until smooth. Add the nutmeg, basil, and season with salt and pepper. Set the heat on low and whisk occasionally.
- 10
Add half the parmsan cheese to the alfredo.
- 11
Cook the lasagna noodles in boiling water until al dente.
- 12
Grease a small baking dish to bake the rolls.
- 13
Lay a noodle out and spread 2 spoonfuls of pork filling over the noodle.
- 14
Roll the noodle up and place seam side down in the baking dish.
- 15
Repeat for the remaining noodles.
- 16
Spoon any remaining filling atop the rolls.
- 17
Cover with the alfredo.
- 18
Sprinkle the remaining cheese on top of the rolls
- 19
Bake until browned on top and bubbly.
- 20
Serve by scooping a roll out.
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