A DIFFERENT LASAGNA

Adapted from "Giada's Family Dinners" Cookbook by Giada De Laurentiis
6 Main-Course Servings



I made this for dinner the other night, and I was so impressed with how delicious it turned out...I just had to share it! It was relatively easy, yet well worth the effort, especially when served with green beans, garlic bread and a basic salad. Although I did make some slight adaptions, I must give credit to Giada De Laurentiis, as I found the recipe in her cookbook "Giada's Family Dinners". Enjoy!



Quick Marinara Sauce
(makes 3 cups; you will only need 2)
1 28 oz. can whole tomatoes in Juice
1 bunch fresh basil, stemmed
1/4 cup extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon sugar
salt and freshly ground black pepper

In food processor (or blender), puree the tomatoes with their juice and the basil until almost smooth. Set the puree aside.


Heat the oil in a large, heavy saucepan over med heat. Add the onions and garlic and saute until very tender (about 12 mins). Stir in the tomato puree, oregano, and sugar. Bring to a simmer over med-high heat. Decrease the heat to med and continue simmering until the sauce thickens slightly, stirring occasionally, about 10 mins. Season the sauce to taste w/salt and pepper.


Cream Sauce

2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups Whole milk
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
pinch of ground nutmeg

Lasagna

1 15 oz. container ricotta
10 oz fresh spinach, chopped
1 cup plus 2 tablespoons freshly grated Parmesan cheese
1 large Egg, slightly beaten
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 dried lasagna noodles
Butter, for baking dish
2 cups quick marinara sauce
1 cup shredded mozzarella cheese

To Make the Sauce

Melt the butter in a medium, heavy saucepan over medium-low heat. Add the flour and cook for 3 mins, whisking continuously. Whisk in the milk. Increase the heat to med-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 mins. Whisk the salt, pepper, and nutmeg into the cream sauce.

To Make the Lasagna
In a medium bowl, stir together the ricotta, spinach, 1 cup of the Parmesan cheese, egg, the 3/4 teaspoon salt, and the pepper until blended.

Bring a very large pot of salted water to a boil over high heat. Ad the lasagna noodles and cook until just tender, but still firm to the bite, stirring frequently to prevent the noodles from sticking together. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking together.


Preheat the oven to 450 degrees. Butter a 13 x 9 x 2 inch glass baking dish. Spread the cream sauce over the bottom of the prepared dish.


Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of the ricotta mixture evenly over each noodle. Roll the noodles up and arrange the rolls, seam sides down and not touching one another, atop the cream sauce. Repeat with the remaining noodles and ricotta mixture. Spoon 2 cups of the marinara sauce over the lasagna rolls, then sprinkle with the mozzarella and remaining 2 tablespoons of Parmesan cheese. Cover the dish tightly with foil. Bake until the rolls are heated through and the sauce bubbles, about 20 mins. Uncover and bake until the cheese on top is golden, about 15 mins longer. Let stand for 10 mins.