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1
For the bechamel sauce: Melt the butter in a saucepan over medium heat.
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2
Whisk in the flour until its smooth, and then let it cook for 1 minute.
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3
Pour the milk in all at once, add the salt and pepper, and continue whisking until the bechamel becomes thick and bubbly.
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4
Remove from heat.
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5
For the lasagna rolls: Preheat the oven to 425 degrees F and use the butter to grease the bottom and sides of a 9x11 baking pan.
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6
Pour the bechamel into the bottom of the buttered baking pan.
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7
Set aside.
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8
Add the olive oil to a skillet over medium-high heat.
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9
Chiffonade the bok choy, then give it another quick dice.
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10
You should have around 2 cups worth for a single batch of this recipe; use the rest for another purpose.
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11
Throw the diced bok choy into the skillet along with the garlic.
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12
Saute the bok choy for 3 minutes, then add the water, cover the skillet and let it cook for 10 minutes.
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13
Meanwhile, mix the ricotta, egg, 1/3 of the shredded cheese, basil, oregano, salt and pepper together in a large bowl.
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14
When its done, stir in the cooked bok choy.
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15
Spread 3-4 tablespoons of the ricotta mixture on one lasagna noodle.
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16
Roll it up like a jellyroll, starting on one of the short ends.
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17
Lay the lasagna roll seam side down in the baking pan, on top of the bechamel.
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18
Repeat with the remaining lasagna noodles.
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19
Top the lasagna rolls with the marinara, the remaining 1 cup of cheese and some more fresh basil.
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20
Cover the baking pan tightly with aluminum foil, and bake it for 20 minutes.
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21
Remove the cover and continue baking for 5 minutes longer, or until the cheese is melted, bubbly and golden.
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22
Remove from oven and allow it to sit for a couple of minutes before serving.
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23
Leftovers reheat well, and the individual rolls will freeze great too!
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24
Inspired by Giada De Laurentiis Lasagna Rolls recipe.
