-
1
For the sauce, melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes.
-
2
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.
-
3
Whisk the salt, pepper, and nutmeg into the bechamel sauce.
-
4
Preheat the oven to 450u00b0F
-
5
For the lasagna mixture, whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl.
-
6
Add a tablespoon or 2 of oil to a large pot of boiling 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.
-
7
Butter a 13x9x2 inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish.
-
8
Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle. Lay the lasagna rolls seam side down and place in baking dish on top of bechamel sauce. Repeat with the remaining noodles and ricotta mixture.
-
9
Spoon 1-2 cups of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls.
-
10
Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes.
-
11
Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes.
-
12
Add 2 tbsp of grated parmesan and enjoy!
