Spinach and Prosciutto Lasagna Rolls

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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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