This is one recipe that I know I’m gonna be making only once; I can tell from just reading it. Oh, I know that it’s gonna be awesome ( it’s loaded with cheese, so why won’t it be..I love cheese!) but I had also foreseen the work, the dishes that I will be washing and the mess that I’m going to clean afterwards but still I wanted to try it.
It’s definitely worth it, but to make it again..well, yes I will be using the recipe for the filling again to make a regular layer lasagna that I prefer to make – the easy, stress-free no pre-cooking and rolling the lasagna sheet way that I love -but no more (making) lasagna rolls for me for now.
Make the filling, cook the lasagna sheets, then start rolling ’em up..
..then lay them in a baking sheet over the bechamel sauce
pour in the tomato sauce and sprinkle lots of cheese on top, then bake!
- 2 tablespoons unsalted butter
- 4 teaspoons all-purpose flour
- 1¼ cups whole milk
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- Pinch ground nutmeg
- 1 (15-ounce) container whole milk ricotta cheese
- 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
- 1 cup plus 2 tablespoons grated Parmesan
- 3 ounces thinly sliced prosciutto, chopped
- 1 large egg, beaten to blend
- ¾ teaspoon salt, plus more for salting water
- ½ teaspoon freshly ground black pepper
- 1 to 2 tablespoons olive oil
- 12 uncooked lasagna noodles
- 2 cups marinara sauce
- 1 cup shredded mozzarella (about 4 ounces)
- 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. Add the salt, pepper, and nutmeg into the bechamel sauce.
- Preheat the oven to 450 degrees F.
- Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
- Add a tablespoon 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.
- Butter a 13-by-9-by-2-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 tablespoons of ricotta mixture evenly over each noodle.
- Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture.
- Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil.
- 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. Let stand for 10 minutes.
- Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside. Enjoy!
Have a nice day..God Bless!! 🙂