| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Prep: | 25 min |
| Inactive: | 10 min |
| Cook: | 50 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons unsalted 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) container whole milk ricotta cheese
- 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
- 1 cup plus 2 tablespoons grated Parmesan
- 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)
Instructions
- 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.
- Preheat the oven to 450 degrees F.
- Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
- Add a tablespoon or 2 of oil to a large 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-by-9-by-2-inch 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 a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 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 and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and 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 alongside.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 593 |
| Total Fat | 31 g |
| Saturated Fat | 16 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 33 g |
| Cholesterol | 127 mg |
| Sodium | 1340 mg |
Reviews
This is one of my all time favorite special dishes to serve for guests. It does take quite a bit of prep so give yourself enough time. I like to lay out half of the cooked lasagna noodles, then split the cheese mixture in half so I can spoon out just about equal parts of mixture onto each noodle before I start rolling them up. Once it’s in the oven you can clean up or prep the rest of your dinner. Usually two rolls per person is filling! Yummy!
The recipe says to place a bechamel sauce in a baking dish. But in the video, it shows her placing the lasagna roll-ups on a marinara sauce. I think either would be good, but so frustrating to not have the directions and video aligned.
This recipe is delicious! Everyone I have served it to raves about how good it is. However, it is quite time consuming! I always find the prep times to be deceiving! I don’t know if the chefs have someone else doing all the chopping, prepping, etc for the recipes but, believe me, the prep time is much longer than 25 minutes. Well worth the effort though!
For something different, this recipe is delicious. I was short on time so did not make the béchamel sauce. Used the marinara sauce for the bottom sauce as well as the top.
Made this today and it is quite delicious. Will add this to my recipe book!!!
This is my go to lasagna recipe. So so good! Can easily double to make one pan for now and one pan for the freezer.
These are delicous! I used fat-free milk and low-fat ricotta and it tasted absolutely fine. No need for the extra fat. I was curious about the béchamel, but it actually soaks into the noodles and simply provides background flavor. They were also fantastic warmed up for lunch the next day.
Never made lasagna rolls ups before, or bechamel sauce. It was a lot of prep for me, but the results were fabulous – couldn’t believe how delicious it was. Great recipe!
Can it be made in advance? Looks amazing!
Amazing recipe. Been making this lasagna recipe for many years now.