Spinach And Prosciutto Lasagna Rolls - cooking recipe

Ingredients

Sauce
2 tablespoons unsalted butter
4 teaspoons flour
1 1/4 cups whole milk
salt
pepper
1/8 teaspoon nutmeg
Rolls
1 (15 ounce) container whole milk ricotta cheese
1 (10 ounce) package frozen spinach (thawed and drained)
1 cup grated parmesan cheese
3 ounces prosciutto, chopped
1 cup baby portabella mushrooms, chopped
1 egg
8 lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella cheese
1/4 cup fresh basil, chopped

Preparation

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