These Lasagna Rolls are a fabulous alternative to the typical layered lasagna. Filled with spinach, ricotta and prosciutto, the flavor is unforgettable!
This delectable twist on lasagna uses a few bowls and pans, and is probably not the swiftest dinner idea in the midst of our unprecedented heat wave. I went ahead and baked it anyway. My daughter ADORES this pasta, so it was worth seeing her smile when she saw these lasagna rolls come out of the oven. I have mentioned before that she avoids most meats, but the diced up prosciutto does not seem to bother her sensitive palate. Mums the word on this secret ingredient.
Lasagna is one of those comfort foods I yearn for once the cool weather sets in. Full of gooey cheese and pasta, it’s hearty and delicious. These lasagna rolls are a bit lighter, so are marvelous all year round. My usual lasagna has loads of mozzarella and a hearty sausage sauce, compared to a spinach ricotta filling and marinara topping. Granted there is a bechamel involved and a cup of shredded mozzarella. I think you’ll love this flavorful pasta! Buon Appetito, my friends!
- 2 tablespoons butter
- 4 teaspoons flour (Wondra is my preference)
- 1 1/4 cups whole milk
- 1/4 teaspoon salt
- A few grinds of fresh black pepper
- A couple grinds of fresh nutmeg
- 15-ounce container of ricotta cheese
- 10-ounce package frozen, chopped spinach, thawed and squeezed dry
- 1 cup grated Parmesan plus more to sprinkling on top
- 3 ounces prosciutto, chopped
- 1 egg
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 12 ounces lasagna noodles, cooked in salted water
- 2 cups of your favorite marinara sauce
- 1 cup shredded mozzarella
- To make the bechamel sauce, melt the butter in a saucepan over medium heat. Add the flour and whisk for a couple minutes. Whisk in the milk. Increase the heat and allow to simmer while whisking till thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
- Preheat the oven to 450º.
- Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend. Set aside.
- Butter a 9 x 13 baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down over the bechamel sauce. Repeat with the remaining noodles and ricotta mixture. Spoon the marinara sauce over the lasagna rolls. Sprinkle the mozzarella plus a couple more tablespoons of Parmesan over the lasagna rolls.
- Cover tightly with foil and bake until heated through, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand before serving.
Amount Per Serving: Calories: 470 Total Fat: 23g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 104mg Sodium: 1687mg Carbohydrates: 37g Net Carbohydrates: 0g Fiber: 4g Sugar: 8g Sugar Alcohols: 0g Protein: 29g