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!).
- 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
- 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)
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.