lasagna rolls

How To Make lasagna rolls

• 1

  To make the sauce: Melt the butter in a heavy medium saucepan over medium low heat. Add the flour and whisk for 3 minutes. 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 bechamel sauce.
• 2

  Preheat oven to 450.
• 3

  Whisk the ricotta,spinach,1 cup Parmesan,prosciutto,egg,salt and pepper in a medium bowl to blend.
• 4

  Add a tbsp or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
• 5

  Butter a 13x9x2 inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface,then spread about 3 tbsp of the ricotta mixture evenly over each noodle. Start at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, with touching, atop the bechamel sauce in the dish. Repeat with remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tbsp of Parmesan over the lasagna rolls. Cover rightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes.
• 6

  Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
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