I adapted this from a Giada De Laurentiis recipe.

Lasagna Rolls

2 T butter
4 tsp flour
1 ¼ C milk, warmed slightly
¼ tsp salt
1/8 tsp ground black pepper
1 (15-ounce) container ricotta cheese
1 C plus 2 T grated Parmesan
1 egg, beaten to blend
2-3 garlic cloves, minced
3/4 tsp salt, plus more for salting water
1/2 tsp freshly ground black pepper
1 to 2 T olive oil
10-12 uncooked lasagna noodles
2 C marinara sauce
1 C shredded mozzarella (about 4 oz)

Make a white (bechamel) 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 in the ¼ tsp salt and 1/8 tsp pepper. Set aside.

Preheat the oven to 450°F.

Whisk the ricotta, 1 C Parmesan, egg, garlic, salt, and pepper in a medium bowl to blend.

Add the 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 X 9" 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 one 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 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.

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