You will need:
For the Sauce:
- 2 tablespoons unsalted butter
- 4 teaspoons all-purpose flour
- 1.25 cups whole milk
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Pinch ground nutmeg
- 1 container whole milk ricotta cheese
- 1 package frozen chopped spinach, thawed, squeezed dry
- 1 cup plus 2 tablespoons grated Parmesan
- 3 ounces thinly sliced prosciutto, chopped
- 1 large egg, beaten to blend
- 3/4 teaspoon salt, plus more for salting water
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 12 uncooked lasagna noodles
- 2 cups marinara sauce
- 1 cup shredded mozzarella
- To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat.
- Add the flour and whisk for 3 minutes.
- Whisk in the milk and increase the heat to medium-high.
- Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes.
- Whisk the salt, pepper, and nutmeg into the bechamel sauce.
- Preheat the oven to 450 degrees.
- Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend. Add 2 tablespoons of oil to a large pot of boiling salted water.
- Boil the noodles until just tender but still firm to bite, then drain.
- Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
- Butter a 13x9x2 inch glass baking dish.
- Pour the bechamel sauce over the bottom of the prepared dish.
- Lay out 4 lasagna noodles on a work surface, then spread 3 tablespoons of ricotta mixture evenly over each noodle.
- Starting at one end, roll each noodle like a jelly roll.
- Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish.
- Repeat with the remaining noodles and ricotta mixture.
- Spoon 1 cup of marinara sauce over the lasagna rolls.
- Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls.
- Cover tightly with foil.
- Bake until heated through and the sauce bubbles, about 20 minutes.
- Uncover and bake until the cheese on top becomes golden, about 15 minutes longer.
- Let stand for 10 minutes.
- Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
Thank you for joining me today. This dish is perfect for any occasion and would pair perfectly with a fruity, red wine such as Sangiovese. Have a great day, enjoy your dinner, and I will catch you on the flip side. Happy blogging to all! <3