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Lasagna Party Rolls with Red and White Sauce
PROUD ITALIAN COOK22Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 boxes lasagna noodles (with curly edges, around 15 noodles in each box, I used Barilla brand)
- ricotta (MIXTURE)
- 3 lb. ricotta (fresh, good quality, drained overnight.)
- 3 eggs (beaten)
- 2 cups pecorino cheese
- 1 cup fontina cheese (grated, and extra for topping each roll)
- 2 garlic cloves (small grated)
- 3 Tbsp. bechamel
- 1 1/2 cups spinach (chopped, I used fresh spinach,, I like the taste better than frozen, that I wilted down then squeezed of all liquid before chopping)
- salt
- pepper
- bechamel sauce
- 5 Tbsp. butter
- 1/4 cup flour
- 4 cups whole milk
- 1/3 cup grated pecorino (or parmesan)
- salt
- pepper
- marinara sauce
- 3 qt. rolls
- sauce
- parsley (or basil for garnish, optional)
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