Ingredients:

  • 10 Lasagna Noodles (approx. 250g)
  • 1 Tbsp Coarse Salt (for boiling water)
  • 15 oz (425g) Whole Milk Ricotta Cheese, drained
  • 1 cup (115g) Freshly Grated Parmesan Cheese, plus extra for topping
  • 1 Large Egg, lightly beaten
  • 1/4 cup Fresh Parsley, finely chopped
  • 1/2 tsp Salt (for filling)
  • 1/4 tsp Black Pepper (for filling)
  • 4 Tbsp (56g) Unsalted Butter
  • 4 Tbsp (30g) All-Purpose Flour
  • 3 cups (720ml) Whole Milk, warmed slightly
  • 1/4 tsp Freshly Grated Nutmeg
  • 1/2 tsp Salt (for sauce)
  • Pinch of White Pepper (optional)
  • 2 cups (450g) Prepared Meat Ragu or high-quality Marinara Sauce
  • 1 cup (115g) Shredded Low-Moisture Mozzarella Cheese

Instructions:

  1. Cook lasagna noodles in salted water until al dente (slightly undercooked). Drain immediately and lay flat on parchment paper or oiled sheets to prevent sticking.
  2. Prepare the Ricotta Filling: In a medium bowl, combine the drained ricotta, Parmesan, beaten egg, parsley, salt, and pepper. Mix until just incorporated.
  3. Make the Béchamel Sauce: Melt butter in a saucepan. Whisk in the flour to create a roux and cook for 1 minute. Gradually whisk in the warm milk until smooth. Simmer gently, whisking constantly, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes). Stir in nutmeg, salt, and pepper.
  4. Prep the Baking Dish: Spread about 1 cup of the prepared marinara/ragu sauce across the bottom of a 9x13 inch baking dish.
  5. Assemble the Rolls: Lay one cooked lasagna noodle flat. Spread approximately 1/3 cup of the ricotta filling evenly over the entire surface. Carefully roll the noodle tightly from one end to the other.
  6. Arrange the rolls seam-side down snugly into the prepared baking dish. Repeat until all noodles are filled and rolled.
  7. Sauce & Top: Pour the remaining marinara sauce over the rolls. Then, evenly spoon the Béchamel sauce over the top, ensuring most of the pasta is covered. Sprinkle generously with mozzarella and extra Parmesan.
  8. Bake Covered: Cover the dish tightly with foil. Bake in a preheated oven at 375°F (190°C) for 20 minutes to heat through.
  9. Brown Top: Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden brown and the sauce is bubbling.
  10. Rest & Serve: Allow the lasagna roll ups to rest for 10 minutes before serving—this is crucial for them to hold their shape.