Recipe(tried): Spinach and Prosciutto Lasagna Rolls

SPINACH AND PROSCIUTTO LASAGNA ROLLS

10-12 Lasagna noodles
FOR THE BECHAMEL SAUCE:
3 tablespoons of butter
4 teaspoons flour
1 cup whole milk
FOR THE FILLING:
1 large (2 lb) container ricotta cheese
1 (10 oz) box frozen spinach, thawed, well drained
1/4 pound prosciutto, chopped (depending how much you like it)
Parmigiano Reggiano (to taste)
Salt and Pepper (to taste)
FOR TOPPING:
tomato sauce
shredded mozzarella cheese

Cook the Lasagna noodles al dente, drain; set aside (coat the cooked noodles with a little oil to prevent sticking).

TO PREPARE THE BECHAMEL SAUCE:
In a saucepan melt butter. Add flour and cook off the flour flavor, stirring constantly (do not brown). Add milk and whisk till thickened.

TO PREPARE THE FILLING:
In a large bowl mix ricotta, spinach (squeeze out excess water), prosciutto, Parmigiano, salt, and pepper

TO ASSEMBLE THE LASAGNA ROLLS:
Spread the Bechamel Sauce on the bottom of a lasagna pan.

Spread some of the filling on each lasagna noodle; roll up. Place lasagna rolls seam side down on the Bechamel sauce.

Drizzle plenty of tomato sauce on the top of the rolls, then top with Mozzarella and Parmigiano cheese.

Bake in 350 degree F oven until heated through and cheese is melted. Let stand a few minutes before serving.

Easy and so delicious
Hope you love it!