Lasagna Rolls
  • 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
  1. Instructions
  2. 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.
  3. Preheat oven to 450 degrees F.
  4. Whisk egg in medium bowl. Whisk in ricotta, spinach, 1 cup parmesan, prosciutto, salt and pepper to blend.
  5. 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.
  6. 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.
  7. Bake covered about 20 min.
  8. Uncover and bake another 15 min.
  9. serve extra marinara sauce on the side, heated.
  10. I got this recipe from Giada's cooking show on the food network.
Lasagna is always easy to make, but these lasagna rolls make it even easier. Enjoy