每次做千層義大利麵

Presentation總是不是很美觀

但這個千層義大利麵捲

把料捲在千層麵裡

烤時裡面的起司會融化

拿出時很方便漂亮

不會用得亂七八糟

或是料和醬汁流的到處都是

多天最適合吃這種焗烤義大利麵

多種起司帶著不同味道

Mozzarella的溫和千絲 Parsesan的銳利濃郁的撲鼻香味

Ricotta 的濕潤滑順

Prosciutto 香鹹, 冷凍菠菜的特殊口感....

還有各各截然不同的醬汁

千層義大利麵是有多層次味道不單調乏味

所有的味道在一起

卻又如此的和諧美味~

食譜From http://www.foodnetwork.com/recipes/giada-de-laurentiis/lasagna-rolls-recipe/index.html

Ingredients

Sauce:

• 2 tablespoons unsalted butter

• 4 teaspoons all-purpose flour

• 1 1/4 cups whole milk

• 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)

Directions

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 bechamelsauce 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.