1 - 10 oz. package frozen spinach, thawed and squeezed dry
1 cup, plus 2 Tbsp. grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 tsp. salt, plus more for boiling water
1/2 tsp. freshly ground black pepper
1-2 Tbsp. olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella cheese (approx. 4 oz.)
Instructions
To make the sauce- Melt the butter in a heavy medium pan over medium-low heat. Add the flour and whick for 3 minutes. Whisk in the milk. 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 numeg into the bechamel sauce.
Preheat oven to 450 degrees.
Whisk ricotta, spinach, 1 cup of Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Add a tbsp. or two to a large pot of boiling water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13x9x2 glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surgace, then spread about 3 Tbsp. of ricotta misture evely over each noodle. Staring at 1 end, roll each noodles 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 the marinara sauce over the lasagna rolls. Sprinkle with remaining 2 Tbsp. 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 mins. longer. Let stand for 10 minutes. Meanwhile heat the remaining marinara sauce in a saucepan to serve alongside.
Originally Submitted
1/1/2011
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