SAUCE:
2 tbs unsalted butter
4 tsp flour
1 1/4 cups whole milk
1/4 tsp salt
1/8 tsp ground black pepper
pinch ground nutmeg
LASAGNA:
1 (15 oz) container whole milk ricotta cheese
1 (10 oz) pkg frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tbs grated parmesan
3 oz thinly sliced prosciutto, chopped
1 lg egg, beaten
3/4 tsp salt, plus more for salting water
1/2 tsp freshly ground black pepper
1-2 tbs olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 oz)
to make the sauce: melt the butter in a heavy medium saucepan over medium-low heat. add the flour & 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 & smooth, about 3 minutes. whisk the salt, pepper & nutmeg into the bechamel sauce.
preheat the oven to 450°.
whisk the ricotta, spinach, 1 cup parmesan, prosciutto, egg, salt & pepper in a medium bowl to blend.
add a tbs or two of oil to a lg pot of boiling salted 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 13″x9″x2″ glass baking dish. pour the bechamel sauce over the bottom of the prepared dish. lay out 4 lasagna noodles on a work surface, then spread about 3 tbs of ricotta mixture over each noodle. starting at one end, roll each noodle 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 & ricotta mixture. spoon 1 cup of marinara sauce over the lasagna rolls. sprinkle the moxzarella & remaining 2 tbs of parmesan over the lasagna rolls. cover tightly with foil. bake until heated through & the sauce bubbles, about 20 minutes. uncover & bake until the cheese on top becomes golden, about 15 minutes longer. let stand for 10 minutes. meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot and serve on the side.
6 servings
