30-Minute Lasagna
This speedy lasagna recipe uses fresh egg roll wrappers to skip the precooking step, saving valuable time. It stays true to tradition with a rich, homemade bechamel sauce layered with marinara and plenty of mozzarella and Parmesan cheese. Perfect for a busy evening, this comforting dish is ready to serve in about 40 minutes, making it an ideal weeknight meal for four people.
Ingredients
- 3 tablespoons sweet butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- ground nutmeg, to taste
- salt, to taste
- fresh ground pepper, to taste
- 8 egg roll wraps
- 2 cups marinara sauce
- 1 1/2 cups mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
Method
- Melt the butter in a 1- to 1 1/2-quart pan. Add the flour and stir until the mixture becomes bubbly. Take the pan off the heat and slowly pour in the milk while whisking to create a smooth sauce. Place the pan back on the heat, bring the sauce to a boil while stirring, then let it boil for 1 minute, continuing to stir. Season with nutmeg, salt and pepper to your liking, then remove from the heat.
- Select a small baking dish where two egg roll wrappers can lie flat side by side. In the dish, start by spreading a quarter of the marinara sauce. Place two egg roll wrappers on top. Spoon over a third of the bechamel sauce, followed by a third of the shredded mozzarella and a quarter of the grated Parmesan. Build two more identical layers, finishing with a final layer of marinara sauce, the last two egg roll wrappers, and the remaining Parmesan cheese.
- Place the dish in an oven preheated to 500°F. Bake until the top of the lasagna is golden brown and the sauce is bubbling at the edges, which should take about 15 minutes. Allow it to rest for approximately 5 minutes before slicing into four portions to serve.
Nutrition (per serving)
Sodium1297900 mg
Recipe details
CategoryWeeknight
Cuisineitalian
AuthorElizabethKnicely
