Lasagna Rolls

By ettl0006

Ingredients

• Sauce
• 2 Tbsp unsalted butter
• 4 tsp flour
• 1 1/4 cups whole milk
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• Pinch ground nutmeg
• Lasagna
• 1 (15oz) container whole milk ricotta cheese
• 1 (10oz) pkg frozen chopped spinach, thawed and squeezed dry
• 1 cup + 2 Tbsp grated Parmesan cheese
• 5-6 oz thinly sliced prosciutto, chopped
• 1 egg, beaten to blend
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 2 cups marinara sauce
• 1 cup mozzarella cheese, shredded
• 1-2 Tbsp olive oil
• lasagna noodles

Details

Servings 6
Preparation time 30mins
Cooking time 65mins

Preparation

Step 1

Sauce
Melt butter in saucepan over medium-low heat. Add flour and whisk for 3 mins. Whisk in milk. Increase heat to medium-high and whisk sauce until it comes to a simmer and is thick and smooth, ~ 3mins. Whisk in salt, pepper, and nutmeg.

Preheat oven to 450 degrees.

Combine ricotta cheese, spinach, 1 cup Parmesan cheese, prosciutto, egg, salt and pepper in bowl to blend.

Add olive oil to boiling water and boil lasagna noodles until just tender but still firm. Drain and toss with a little bit of olive oil to prevent sticking.

Grease glass baking dish. Pour bechamel sauce over the bottom of the dish. Spread ricotta mixture evenly onto lasagna noodles and roll up. Place in dish with seam side down. Repeat with remaining noodles until out of ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle mozzarella cheese and remaining 2 Tbsp of Parmesan cheese over the lasagna rolls. Cover tightly with tinfoil and bake 20 minutes. Uncover and bake until the cheese on top is golden, ~15 mins. Let stand 5 mins before serving.