Spinach Lasagna Rolls

I’ve wanted to try these rolls for some time in lieu of a standard pan Lasagna and they didn’t dissapoint.  They would be really great to serve at a buffet, such tidy little bundles.
I based my recipe on several that I found…picking and choosing until I had, what I think, is the perfect combination!  I didn’t add any meat and you certainly could…I just didn’t want to drown out any of the flavor of that yummy homemade ricotta.
The rolls are set on top of a creamy bechamel, the same basic recipe I used in my Baked Ziti…When served, be sure and gather up some of the bechamel on the bottom of the pan!  (I forgot and most of it was left over…ugh!).

Ingredients

Bechamel Sauce

• 2 tablespoons butter
• 4 teaspoons all purpose flour
• 1 1/4 cups whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• Pinch ground nutmeg

Lasagna

• 1 (15-ounce) Fresh or store bought Ricotta
• 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
• 1 cup plus 2 tablespoons grated Parmesean
• 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
• 1 to 2 tablespoons olive oil
• 12 uncooked lasagna noodles
• 2 cups marinara sauce
• 1 cup shredded mozzarella (about 4 ounces)

Directions

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. 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.