Easy Lasagna Roll Recipe with Ricotta, Spinach and Prosciutto

I love to make Lasagna Rolls for individual perfectly portioned lasagna that you can make in so many different ways. My favorite lasagna roll recipe is this one with creamy ricotta, parmesan, spinach, prosciutto with a rich béchamel sauce and topped with your favorite marinara or meat sauce. I usually top it with my family's favorite Bolognese sauce.

Ingredients:

• 1 15 ounce container whole milk ricotta

• 1 package frozen chopped spinach, thawed and squeezed to dry and remove excess water

• 1 1/2 cup grated parmesan cheese

• 3 ounces thinly sliced prosciutto chopped

• 1 large beaten egg

• 3/4 tsp. salt

• 1 tsp. pepper

• 2 tbsp. olive oil

• 12 lasagna noodles

• your favorite tomato sauce

• 1 - 1 1/2 cups shredded mozzarella

• Béchamel sauce

  • 2 Tbsp. Unsalted butter

  • 2 Tbsp. All purpose flour

  • 1 1/4 cups whole milk warmed

  • 1 tsp. nutmeg

  • 1 tsp. black pepper, 1/2 tsp salt

Directions

1. Preheat oven to 375 degrees

2. beat the egg, whisk in the ricotta, prosciutto, 1 cup of the parmesan and salt and pepper in a medium bowl.

3. Use a large pot to boil water for the noodles, always salt your water, add olive oil to the water, it helps the noodles to not stick together. Boil the noodles until they are tender but still firm. Place them in a single layer on a board or cookie sheet so they do not stick together

4. Grease the bottom of a large casserole dish

5. Make the Béchamel sauce

   1. Warm milk on low heat in a small pan until just begins to bubble, then remove from heat

   2. melt the butter in a sauce pan over medium heat, stir in 2 Tbsp. all-purpose flour cook stirring constantly about 2 minutes until it bubbles but do not let it brown. Slowly add 1 1/4 cups of the warm milk, whisking to incorporate. Bring it to a boil stirring continuously as it thickens. Add the nutmeg, salt and pepper. Reduce to low heat and cook an additional 2-3 minutes

6. Pour the prepared Béchamel sauce into the casserole dish and spread evenly

7. Place the noodles on a work surface and spread about 3 tablespoons of the ricotta mixture evenly over each noodle. Roll the noodles up.

8. Place the rolled noodles into the casserole dish

9. cover with your favorite sauce

10. sprinkle the mozzarella and 1/2 cup of parmesan on top of the lasagna rolls

11. Cover with foil and bake for 30-40 minutes

12. Uncover and bake an additional 15 minutes

13. Let stand 10 minutes before serving

Try this variation:

Instead of prosciutto, I sometimes use cooked chopped lobster meat and usually a different sauce such as a vodka or alfredo sauce on top. I also add 1/2 tsp truffle oil to the ricotta mixture. This is a rich and decadent version of lobster rolls, but it's so yummy!