lasagna rolls

By sdubbs

Ingredients

• Sauce:
• 2 tablespoons unsalted butter
• 4 teaspoons all-purpose flour
• 1 1/4 cups whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Pinch of ground nutmeg
• lasagna:
• 1 (15-ounce) container whole-milk ricotta cheese
• 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry (Note: Be sure to squeeze the spinach totally dry to avoid a watery dish)
• 1 cup plus 2 tablespoons freshly grated parmesan cheese
• 3 ounces thinly sliced prosciutto, chopped
• 1 large egg, lightly beaten
• 3/4 teaspoon salt, plus more for pasta
• 1/2 teaspoon freshly ground black pepper
• 12 dried lasagna noodles
• butter, for baking dish
• 2 cups quick marinara sauce
• 1 cup shredded mozzarella cheese (about 4 ounces)

Details

Servings 6

Preparation

Step 1

To Make the Sauce:
Melt the butter in a medium, heavy saucepan over medium-low heat. Add the flour and cook for 3 minutes, whisking continuously. 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 cream sauce.

To Make the Lasagna:
In a medium bowl, stir together the ricotta, spinach, 1 cup of the Parmesan cheese, prosciutto, egg, the 3/4 teaspoon of salt, and the pepper until blended.

Bring a very large pot of salted water to a boil over high heat. Add the lasagna noodles and cook until just tender but still firm to the bite, stirring frequently to prevent the noodles from sticking together. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Preheat the oven to 450 degrees. Butter a 13 X 9 X 2-inch glass baking dish. Spread the cream sauce over the bottom of the prepared dish.

Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of the ricotta mixture evenly over each noodle. Roll the noodles up and arrange the rolls, seam sides down and not touching one another, atop the cream sauce. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of the marinara sauce over the lasagna rolls, then sprinkle with the mozzarella and remaining 2 tablespoons of parmesan cheese. Cover the dish tightly with foil. Bake until the rolls are heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top is golden, about 15 minutes longer. Let stand for 10 minutes.

Meanwhile, heat the remaining marinara sauce in a small, heavy saucepan over medium heat until hot. Transfer the sauce to a sauceboat and serve alongside.