Lasagna Rolls

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• 2 tablespoons unsalted butter
• 4 teaspoons all-purpose flour
• 1 1/4 cups whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 pinch ground nutmeg
• 1 (15 ounce) container whole milk ricotta cheese
• 1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
• 1 cup grated parmesan cheese
• 2 tablespoons grated parmesan cheese
• 3 ounces thinly sliced prosciutto, chopped
• 1 large egg, beaten to blend
• 3/4 teaspoon salt, plus more for salting water
• 1/2 teaspoon fresh ground black pepper
• 1 -2 tablespoon olive oil
• 12 uncooked lasagna noodles
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese (about 4 ounces)

Recipe

• 1 to make the sauce: melt the butter in a heavy medium saucepan over medium-low heat.
• 2 add the flour and whisk for 3 minutes.
• 3 whisk in the milk.
• 4 increase the heat to medium-high.
• 5 whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes.
• 6 whisk the salt, pepper, and nutmeg into the bechamel sauce.
• 7 preheat the oven to 450 degrees f.
• 8 whisk the ricotta, spinach, 1 cup parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
• 9 add a tablespoon or 2 of oil to a large pot of boiling salted water.
• 10 boil the noodles until just tender but still firm to bite.
• 11 drain.
• 12 arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
• 13 butter a 13-by-9-by-2-inch glass baking dish.
• 14 pour the bechamel sauce over the bottom of the prepared dish.
• 15 lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle.
• 16 starting at 1 end, roll each noodle like a jelly roll.
• 17 lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish.
• 18 repeat with the remaining noodles and ricotta mixture.
• 19 spoon 1 cup of marinara sauce over the lasagna rolls.
• 20 sprinkle the mozzarella and remaining 2 tablespoons of parmesan over the lasagna rolls.
• 21 cover tightly with foil.
• 22 bake until heated through and the sauce bubbles, about 20 minutes. uncover and bake until the cheese on top becomes golden, about 15 minutes longer.
• 23 let stand for 10 minutes.
• 24 meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.