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1
Melt the butter in a medium saucepan over med-low heat.
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2
Add the flour and whisk.
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3
Once combined and smooth, whisk in the milk.
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4
Whisk until the sauce is smooth and thick, about 3 minutes, then add the salt, pepper, and nutmeg.
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5
Pour sauce into a large glass baking dish and set aside.
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6
Preheat oven to 450 degrees.
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7
In a medium bowl, whisk the ricotta, spinach, Parmesan, prosciutto, egg, and mushrooms till blended.
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8
Boil the noodles in a large pot of salted water until they're al dente; a little tender, but still firm to bite.
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9
Drain the noodles when done and arrange on a clean surface.
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10
Spread the ricotta mixture evenly over each noodle, about 3 tablespoons per noodle.
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11
Roll the noodle like a jelly roll and place seam-down in the pan with bechamel sauce.
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12
Repeat with remaining noodles and cheese mix, and don't let the rolls touch in the pan.
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13
Cover the rolls with the marinara and mozzarella.
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14
Cover the dish with foil and bake for 20 minutes.
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15
After that, uncover and sprinkle the rolls with the basil.
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16
Bake for 15 more minutes until cheese is golden.
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17
Let stand for 10 minutes before serving.
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18
Top with more Parmesan and mozzarella if you like and enjoy!
