Ingredients: |
Ingredients: Sauce:
2 tbsp. unsalted butter
4 tsp. all-purpose flour
1-1/4 c. whole milk
1/4 tsp. salt
1/8 tsp. black pepper
Pinch ground nutmeg
Lasagna:
1 container ricotta cheese
1 pkg. frozen chopped spinach, thawed, squeezed dry
1 c. plus 2 tbsp. grated Parmesan
3 oz. thinly sliced prosciutto, chopped
1 egg, beaten to blend
3/4 tsp. salt
1/2 tsp. black pepper
1-2 tbsp. olive oil
12 uncooked lasagna noodles
2 c. marinara sauce
1 c. shredded mozzarella
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Directions: |
Directions:Sauce: Melt butter in medium saucepan over medium-low heat. Add flour and whisk for 3 minutes. Whisk in milk. Increase heat and whisk until it comes to a simmer and is thick and smooth. Whisk in salt, pepper, and nutmeg into the bechamel sauce.
Preheat oven to 450º. Whisk the ricotta, spinach, 1 c. Parmesan, prosciutto, egg, salt, and pepper in a bowl to blend. Boil lasagna noodles in salted water until just tender but firm to bite. Drain.
Butter a 9x13" baking dish. Pour in bechamel sauce. Lay out noodles on a work surface, then spread about 3 tbsp. of ricotta mixture evenly over each noodle. Roll each noodle like a jelly roll. Lay rolls seam-side down atop the sauce. Top with marinara sauce. Sprinkle the mozzarella and remaining Parmesan over rolls. Cover tightly with foil. Bake until sauce bubbles (about 20 minutes). Uncover and bake 15 minutes more until cheese is golden. Let stand about 10 minutes. |
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