Spinach and Prosciutto Rolls

Make sure the prosciutto is sliced thin! Enjoy!

• Ready In: 1 hr 20 mins
• Yields: 9-10 rolls

Ingredients

• 9 -10  lasagna noodles
• 3  cups Fontina cheese, shredded and divided
• 1  egg, slightly beaten
• 1 (10 ounce) package frozen chopped spinach, thawed and drained well
• 1 (15 ounce) carton ricotta cheese
• 1⁄4 cup  grated parmesan cheese
• 9 -10  slices prosciutto, thinly sliced
• 1⁄2 cup butter, melted

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.