Recipe By : Randy Pollak
Serving Size : 6 Preparation Time :1:00
Categories : Italian, Main Dish
Amount Measure Ingredient — Preparation Method
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2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/3 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 Pinch ground nutmeg
2 ounces Asiago Cheese — grated
15 ounces whole milk ricotta cheese — (15-ounce)
10 ounces frozen chopped spinach — (10-ounce) thawed, squeezed dry
1/2 cup Asiago Cheese — grated
1/2 pound chicken and apple sausage — cooked & chopped
1 large egg — beaten to blend
3/4 teaspoon salt — plus more for salting water
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil — (1 to 2)
14 ounces lasagna noodles — 12 noodles
2 cups marinara sauce
1 cup mozzarella cheese — shredded
2 tablespoons Asiago Cheese — grated
Preheat the oven to 425 degrees F.
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 grated asiago cheese, salt, pepper, and nutmeg into the Asiago sauce.
Whisk the ricotta, spinach, 1/2 cup asiago cheese, chicken sausage, 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 Asiago sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) 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 marinara sauce over the lasagna rolls. Sprinkle the mozzarella and 2 tablespoons of grated Asiago Cheese 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.
Per Serving (excluding unknown items): 715 Calories; 33g Fat (41.3% calories from fat); 38g Protein; 67g Carbohydrate; 4g Dietary Fiber; 154mg Cholesterol; 1384mg Sodium. Exchanges: 4 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat.