Recipe by WildCook
I got this recipe off the Food Network and made it last weekend. It got 5 stars from my family. This can easily be modified for vegetarians. It is truly an Italian recipe.
Top Review by Muffin Goddess
This is such good comfort food! I realized while I was in the middle of making this that I didn't have enough lasagna noodles in the house, so I had to use some jumbo shell pasta and make this as stuffed shells instead. I also didn't have enough shredded mozzarella (I know, I know, read through the whole recipe and check the fridge and pantry before you start), so I sliced up a chunk of mozzarella that I had in the fridge. Everything else was made as written. We really liked the Bechamel sauce and proscuitto in this. Great recipe, thanks for posting! Made for PAC Fall 09
- 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
lasagna noodle mixture
- 1 (15 ounce) container whole milk ricotta cheese
- 1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
- 1 cup grated parmesan cheese
- 3 ounces thinly sliced prosciutto, chopped
- 1 large egg, beaten
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 -2 tablespoon olive oil
- 12 uncooked lasagna noodles
- 1 -2 cup marinara sauce (Primevera is also good)
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated parmesan cheese
Directions See How It's Made
- For 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°F
- For the lasagna mixture, whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl.
- Add a tablespoon or 2 of oil to a large pot of boiling 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 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. Lay the lasagna rolls seam side down and place in baking dish on top of bechamel sauce. Repeat with the remaining noodles and ricotta mixture.
- Spoon 1-2 cups 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.
- Add 2 tbsp of grated parmesan and enjoy!