| Level: | Intermediate |
| Total: | 2 hr 45 min |
| Prep: | 1 hr 15 min |
| Cook: | 1 hr 30 min |
| Yield: | 6 servings |
Ingredients
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1/4 teaspoon cayenne pepper
- 1 cup shredded cheddar cheese (about 4 ounces)
- 3/4 cup shredded low-moisture mozzarella cheese (about 3 ounces)
- 3/4 cup grated parmesan cheese (about 3 ounces)
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1/2 small onion, finely chopped
- 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
- 1 9-ounce box frozen artichoke hearts, thawed and chopped
- 1 teaspoon Worcestershire sauce
- Kosher salt and freshly ground black pepper
- 1/4 cup grated parmesan cheese (about 1 ounce)
- 1 large egg
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 12 lasagna noodles (not no-boil)
- 1 cup grated low-moisture mozzarella cheese (about 4 ounces)
- 1 tablespoon grated parmesan cheese
Instructions
- Make the cheese sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth; cook, whisking, 1 minute. Gradually whisk in the milk and cayenne until smooth. Bring to a boil and cook, whisking occasionally, until slightly thickened, about 2 minutes. Remove from the heat and whisk in the cheddar, mozzarella and parmesan until melted. Add 1/2 teaspoon salt and a few grinds of black pepper; let cool to room temperature, about 1 hour.
- Make the filling: Melt the butter in a skillet over medium heat; add the onion and cook, stirring occasionally, until soft, about 6 minutes. Add the spinach, artichoke hearts, Worcestershire sauce and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Transfer to a bowl and let cool, 30 minutes. Season with salt and pepper, then stir in the parmesan, egg and 3/4 cup of the cooled cheese sauce.
- Prepare the rollatini: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil and stir in the olive oil. Add the noodles and cook, stirring often, until pliable but not fully cooked, about 8 minutes. Drain and rinse under cold water to cool, then lay on a work surface.
- Evenly spread 2 1/2 cups of the cheese sauce in the bottom of a 9-by-13-inch baking dish. Spoon 2 tablespoons of the spinach filling at one end of each noodle. Roll the noodles around the filling and place seam-side down in the baking dish. Top with the remaining sauce and sprinkle with the mozzarella and parmesan.
- Cover the dish with foil; bake until bubbly, about 35 minutes. Turn on the broiler. Uncover and broil until browned in spots, 2 to 4 minutes. Let stand 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 679 |
| Total Fat | 41 g |
| Saturated Fat | 23 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 5 g |
| Sugar | 11 g |
| Protein | 33 g |
| Cholesterol | 140 mg |
| Sodium | 925 mg |
Reviews
The sauce is definitely too thick and chunky and not flavorful! Put the cheese inside the filling and make a better tasting béchamel sauce! I’ll try it one more time with a different sauce.
Too much effort and not enough flavor. It was bland and clunky. This recipe needs some cheese upgrades and more flavorful fillings.
I have made this twice now and have been asked for the recipe by several people. I added left over roasted brussel spouts with bacon to the filling and used paprika instead of cayenne pepper – both added great flavor.
Bland and not at all worth the effort. Made for Holiday party and several plastic forks broke. Baked according to recipe. Recipe made 12 Rolls, threw away 8 of them. Dont wast your time
Yummy, we used the jumbo sea shells also. So easy. We didn’t even pre-boil the sea shells. It just took an extra 1/2 hour to bake. Very good. Entire family loved it!
We loved it !!! I actually only changed one thing, unusual for me. I used jumbo stuffed shells. Just easier than Rolling. We will be doing this one often !! I would not change the sauce I thought it was excellent !! My husband said it was restaurant quality !!!
First of all, this dish bakes up beautifully! That being said, I don’t think the cheese sauce uses cheeses with enough flavor. Overall the dish tasted very bland. I’m going to try it again, but this time sub in a gruyere or monterey for the cheddar, add garlic, and maybe braise the artichokes and spinach in some white whine or chicken stock for extra flavor. I think it would also have a more lush texture with fresh sheets of pasta, in place of the dried kind.