Prep 40 mins
Cook 40 mins
Recipe courtesy Giada De Laurentiis, EveryDay Italian on the Food Network
- 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)
- 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.
- 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 bechamelsauce 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.
I loved this recipe! I doubled the bechamel sauce and added sauteed red peppers and onions into the cheese mix along with increased prosciutto (4 oz.). Thanks to other reviewers imput. My older son 22 missed having chopmeat in it. Next time I'll add a meat sauce over it instead of marinara.
Loved this recipe. I used fresh spinach and basil in the filling and my marinara had meat in it. Will make this one all the time.
My family loved these. My DH has traveled to Italy and eaten in many small family restaurants there. He thinks this is better then what he got in Italy!!! And it is so easy my 11 year old loves to help me roll them. The only thiing I did differenlty is the marinara sauce. Instead of store bought I just put a can of crushed tomatoes in a jar and add some red wine vinegar and shake it up. so yummy for any recipe that needs a red sauce and mych less expensive especially if you can your own tomatoes.