Spinach and Prosciutto Rolls

READY IN: 1hr 20mins
Recipe by Kim127

Make sure the prosciutto is sliced thin! Enjoy!

Top Review by bluemoon downunder

Fabulous filling: if you love spinach, cheese and prosciutto, what's not to love! :) I used low-fat ricotta - still very creamy - and allowed myself to enjoy the melted butter indulgence with less guilt! My only additions were a tablespoon of minced garlic and some oregano and thyme. Smelt wonderful while cooking and the taste more than lived up to the aromas while this was cooking. Certainly a recipe I'll be making again - in larger quantities next time as this is a dish that would freeze well. Thank you, Kim, for sharing this recipe. Made for 1-2-3 Hit Wonders.

Ingredients Nutrition

Directions

  1. Cook lasagna noodles according to package directions; drain and pat dry.
  2. Combine 2 1/2 cups Fontina cheese, egg, spinach, ricotta and parmesan in a small bowl.
  3. Spread each lasagna noodle with cheese mixture, lay on one slice of prosciutto lenghtwise along each noodle.
  4. Roll up each noodle and place seam side down in a baking dish.
  5. Drizzle each roll with melted butter.
  6. Cover tightly with foil and bake at 375 degrees for 45-50 minutes.
  7. Sprinkle with reserved Fontina cheese and return to oven, uncovered, for about 1 minute or until cheese is melted.

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