Spinach And Prosciutto Lasagna Rolls

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 tablespoons unsalted butter
• 4 teaspoons flour
• 1 1/4 cups whole milk
• salt
• pepper
• 1/8 teaspoon nutmeg
• 1 (15 ounce) container whole milk ricotta cheese
• 1 (10 ounce) package frozen spinach (thawed and drained)
• 1 cup grated parmesan cheese
• 3 ounces prosciutto, chopped
• 1 cup baby portabella mushrooms, chopped
• 1 egg
• 8 lasagna noodles
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil, chopped

Recipe

• 1 melt the butter in a medium saucepan over med-low heat.
• 2 add the flour and whisk.
• 3 once combined and smooth, whisk in the milk.
• 4 whisk until the sauce is smooth and thick, about 3 minutes, then add the salt, pepper, and nutmeg.
• 5 pour sauce into a large glass baking dish and set aside.
• 6 preheat oven to 450 degrees.
• 7 in a medium bowl, whisk the ricotta, spinach, parmesan, prosciutto, egg, and mushrooms till blended.
• 8 boil the noodles in a large pot of salted water until they're al dente; a little tender, but still firm to bite.
• 9 drain the noodles when done and arrange on a clean surface.
• 10 spread the ricotta mixture evenly over each noodle, about 3 tablespoons per noodle.
• 11 roll the noodle like a jelly roll and place seam-down in the pan with bechamel sauce.
• 12 repeat with remaining noodles and cheese mix, and don't let the rolls touch in the pan.
• 13 cover the rolls with the marinara and mozzarella.
• 14 cover the dish with foil and bake for 20 minutes.
• 15 after that, uncover and sprinkle the rolls with the basil.
• 16 bake for 15 more minutes until cheese is golden.
• 17 let stand for 10 minutes before serving.
• 18 top with more parmesan and mozzarella if you like and enjoy!