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Lasagna rolls w/proscuitto




Source of Recipe


Debra Rossi


List of Ingredients




WHITE SAUCE:
2 tbsp. unsalted butter
4 tsp. all-purpose flour
1 1/4 cups whole milk
1/4 tsp. salt
1/8 tsp. black pepper
pinch of nutmeg
LASAGNA:
1 (15 oz) container of whole-milk ricotta cheese
1 (10 oz) box frozen chopped spinach, thawed & squeezed dry
1 cup plus 2 tbsp. freshly grated parmesan cheese
3 oz. thinly sliced prosciutto, chopped
1 lg. egg, lightly beaten
3/4 tsp. salt, plus more for pasta
1/2 tsp. pepper
12 dried lasagna noodles
butter, for baking dish
2 cups of marinara sauce
1 cup shredded mozzarella cheese


Recipe



TO MAKE SAUCE:
Melt butter in a med. heavy saucepan over med-high heat. Add flour and cook for 3 min. whisking constantly. Whisk in the milk. Increase the heat to med-high. Whisk sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper and nutmeg into the cream sauce.
TO MAKE THE LASAGNA:
In a med. bowl, stir together the ricotta, spinach, 1 cup Parmesan cheese, proscuitto, egg, 3/4 tsp of salt and pepper until blended. Bring a very lg. pot of salted water to a boil over high heat. Add the lasagna noodles and cook until just tender but still firm to the bite, stirring frequently to prevent the noodles from sticking together. Drain. Arrange noodles in a single layer on a baking sheet to prevent them from sticking. Preheat oven to 450 degrees. Butter a 13x9x2 inch glass baking dish. Spread the cream 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 cheese mixture evenly over each noodle. Roll the noodles up and arrange the rolls, seam sides down and not touching one another, atop the cream sauce. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls, then sprinkle with the mozzarella and remaining 2 tbsp. of Parmesan cheese. Cover the dish tightly with foil. Bake until rolls are heated through and the sauce bubbles, about 20 minutes. Uncover and bake until cheese on top is golden, about 15 minutes longer. Let stand for 10 minutes. Serve with hot extra marinara sauce.