Lasagne Rolls #856 9/07

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-----SAUCE-----
3 tablespoon Butter
2 tablespoon flour
1 3/4 cup milk
1/4 teaspoon Salt
1/4 teaspoon pepper
1 pinch nutmeg -----LASAGNA-----
1 15 oz container ricotta cheese
1 10 oz pkg frozen chopped spinach; thawed, squeezed dry
1 cup grated parmesan cheese
1/2 cup grated parmesan cheese
6 oz prosciuto thinly sliced; chopped
1 large egg; beaten to blend
3/4 teaspoon Salt
1/2 teaspoon pepper
2 tablespoon olive oil
12 lasagna noodle; uncoked
2 1/2 cups marinara sauce; or more
1 1/2 cup mozzarella cheese; shredded

To make the sauce, melt the butter in a heavy medium saucepan over medium heat. Add the flour and whisk for 2 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. Preheat the oven to 450°F. In a frying pan saute the prosciuto. Whisk the ricotta and egg until smooth in a medium bowl . Add the 1 cup parmesan, prosciuto, salt and pepper. Mix. Add 2 TB olive oil to a large pot of boiling, salted water. Boil the noodles for 12 minutes, drain. Arrange noodles in a single layer on a piece of wax paper that has been sprayed with Pam. Spray a 13 X 9 X 2" glass baking dish with Pam. Pour the bechamel sauce over the bottom of the baking dish. Spread about 3 TB of the ricotta mixture evenly over each noodle. Roll the noodles up jelly roll fashion and lay seam side down on the bechamel sauce without touching each other. Spoon 1 cup or more marinara sauce over the rolls. Sprinkle the mozzarerlla and remaing 1/2 cup parmesan cheese over the rolls. Cover tightly with foil and bake for 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Remove from oven and let stand for 10 minutes. Meanwhile heat up the remaining marinara sauce and serve on the side. There was not quite enough sauce in the orignal recipe so I increased it by 1/2. You could also replace the prosciuto with Italian sausage if desired.

Contributor: Giada DeLaurentiis

Yield: 6 servings