This Is Giada De Laurentiis's Best Pasta Recipe, According to Food Network Fans

Updated 05/02/19
StockFood/ Eising Studio

Giada De Laurentiis is the Food Network's bona fide queen of Italian food, and her encyclopedic collection of classic Italian recipes proves it. The chef, author, and television personality has been gracing the airwaves with her cooking skills since 2008, when the first of eight seasons of Giada at Home originally premiered. Her career has since blossomed into 17 different cookbooks, eight spinoff shows, and a , plus in Las Vegas.

But after almost a decade of cooking, Food Network fans have declared Laurentiis's humble recipe for as her all-time best pasta plate. The innovative dish has accumulated 1483 five-star reviews on the Food Network website—more than any other pasta recipe of hers online (there were 26 pages' worth). The recipe requires an hour and half of prep time and serves six people. Below, find Giada De Laurentiis's delicious recipe for lasagna rolls:

Ingredients for the Sauce:

2 tbsp. unsalted butter
4 tsp. all-purpose flour
1 1/4 cups whole milk
1/4 tsp. salt
1/8 tsp. ground black pepper
Pinch of ground nutmeg

2 tbsp. unsalted butter
4 tsp. all-purpose flour
1 1/4 cups whole milk
1/4 tsp. salt
1/8 tsp. ground black pepper
Pinch of ground nutmeg

Ingredients for the Lasagna:

1 (15-oz.) container whole milk ricotta cheese
1 (10-oz.) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tbsp. grated Parmesan
3 oz. thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 tsp. salt, plus more for salting water
1/2 tsp. freshly ground black pepper
1 to 2 tbsp. olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 oz.)

Directions for 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.

Directions for the Lasagna:

Preheat the oven to 450°F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add 1 to 2 tablespoons 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-inch glass baking dish (2 inches deep). Pour the bechamel 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 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.

Head over to the Food Network site for more from , and read up on her  next.

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