Ingredients
White Sauce: (you can totally skip this, just buy a jar of white sauce to mix with the Philly!)
2 tablespoons butter
4 teaspoons flour *if you are gluten free then use brown rice flour*
1 1/2 cups 2% milk (whatever you have on hand will work)
Pinch teaspoon salt
1/4 teaspoon ground black pepper
Pinch ground nutmeg
1 container of Philly Italian Cheese & Herb Cooking Cream
The lasagna roll part:
1 (15-oz) container ricotta cheese
1 (10-oz) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated parmesan cheese
4 slices chopped up cooked hickory smoked bacon (can just use precooked if you wish!)
1/4 cup yellow onion diced and sauteed with your bacon (onion powder will work in place of this too)
1 large egg, beaten
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 Tbsp olive oil
13 uncooked lasagna noodles (you will need 12 but I like to make 1 extra in case of tearing)
1 (16-ounce) jar marinara sauce (Newman's Own is our favorite to use here)
1 1/2 cups shredded mozzarella and smoked provolone blend
Preparation
