Spinach And Prosciutto Rolls - cooking recipe

Ingredients

9 -10 lasagna noodles
3 cups Fontina cheese, shredded and divided
1 egg, slightly beaten
1 (10 ounce) package frozen chopped spinach, thawed and drained well
1 (15 ounce) carton ricotta cheese
1/4 cup grated parmesan cheese
9 -10 slices prosciutto, thinly sliced
1/2 cup butter, melted

Preparation

Cook lasagna noodles according to package directions; drain and pat dry.
Combine 2 1/2 cups Fontina cheese, egg, spinach, ricotta and parmesan in a small bowl.
Spread each lasagna noodle with cheese mixture, lay on one slice of prosciutto lenghtwise along each noodle.
Roll up each noodle and place seam side down in a baking dish.
Drizzle each roll with melted butter.
Cover tightly with foil and bake at 375 degrees for 45-50 minutes.
Sprinkle with reserved Fontina cheese and return to oven, uncovered, for about 1 minute or until cheese is melted.