1 (15 ounce) container whole milk ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tbls grated parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 tsp salt, plus more for salting water
1/2 tsp ground black pepper
1 to 2 tbls evoo
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella
To make the sauce melt butter in saucepan over medium-low heat. Add flour and whisk for 3 min. Whisk in the milk. Increase heat to medium-high. Whisk sauce till it simmers and is thick, about 3 min. Whisk in salt, pepper, and nutmeg.
Preheat oven to 450 degrees F.
Whisk egg in medium bowl. Whisk in ricotta, spinach, 1 cup parmesan, prosciutto, salt and pepper to blend.
Add a tbls or 2 of oil to a large pot of boiling salted water. Boil noodles. Drain. Add noodles in a single layer to baking sheet so they don't stick.
Butter a 13 by 9 by 2 inch glass baking dish. Pour the sauce over the bottom of the dish. Lay out 4 noodles on a work surface, then spread about 3 tbls of ricotta mixture evenly over each noodle. Roll each noodle like a jelly roll. Lay rolls seam side down, without touching, atop the sauce in the dish. Repeat with remaining noodles and mixture. Spoon 1 cup marinara sauce over lasagna rolls. Sprinkle the mozzarella and remaining 2 tbls of parmesan over top. Cover with foil.
Bake covered about 20 min.
Uncover and bake another 15 min.
serve extra marinara sauce on the side, heated.
I got this recipe from Giada's cooking show on the food network.
Pairs Well With
Lasagna is always easy to make, but these lasagna rolls make it even easier. Enjoy