Giada is a genius. I have actually made these ahead of time - just place them on a baking sheet in the freezer, and then transfer to a freezer bag when they're hard. When ready to eat: Pour some sauce on top and bake at 325°F for 30-40 minutes (I went low and slow from freezer to table). Super easy meal for entertaining or fast weekday dinner!
- 1 (15 ounce) container whole milk ricotta cheese
- 1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
- 1 cup parmesan cheese, grated
- 2 tablespoons parmesan cheese, grated
- 3 ounces prosciutto, chopped, thinly sliced
- 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 lasagna noodles, uncooked
- 2 cups marinara sauce, plus more as a side
- 1 cup mozzarella cheese, shredded (about 4 ounces)
- Preheat the oven to 450°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 13x9x2-inch glass baking dish. Pour 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 sauce in the dish.
- Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of 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.