Prep 30 mins
Cook 50 mins
I saw these on the Food Network show "Everyday Italian" yesterday and had to make them. They are so good! I added a few extra ingredients like the basil and mushrooms. You could probably use alfredo in place of the marinara sauce, and the bechamel sauce added a nice touch. This takes a little long, but it is worth it!
- 2 tablespoons unsalted butter
- 4 teaspoons flour
- 1 1⁄4 cups whole milk
- 1⁄8 teaspoon nutmeg
- 1 (15 ounce) container whole milk ricotta cheese
- 1 (10 ounce) package frozen spinach (thawed and drained)
- 1 cup grated parmesan cheese
- 3 ounces prosciutto, chopped
- 1 cup baby portabella mushrooms, chopped
- 1 egg
- 8 lasagna noodles
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1⁄4 cup fresh basil, chopped
- Melt the butter in a medium saucepan over med-low heat.
- Add the flour and whisk.
- Once combined and smooth, whisk in the milk.
- Whisk until the sauce is smooth and thick, about 3 minutes, then add the salt, pepper, and nutmeg.
- Pour sauce into a large glass baking dish and set aside.
- Preheat oven to 450 degrees.
- In a medium bowl, whisk the ricotta, spinach, Parmesan, prosciutto, egg, and mushrooms till blended.
- Boil the noodles in a large pot of salted water until they're al dente; a little tender, but still firm to bite.
- Drain the noodles when done and arrange on a clean surface.
- Spread the ricotta mixture evenly over each noodle, about 3 tablespoons per noodle.
- Roll the noodle like a jelly roll and place seam-down in the pan with bechamel sauce.
- Repeat with remaining noodles and cheese mix, and don't let the rolls touch in the pan.
- Cover the rolls with the marinara and mozzarella.
- Cover the dish with foil and bake for 20 minutes.
- After that, uncover and sprinkle the rolls with the basil.
- Bake for 15 more minutes until cheese is golden.
- Let stand for 10 minutes before serving.
- Top with more Parmesan and mozzarella if you like and enjoy!