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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Bechamel Sauce
  • 2 tablespoons - unsalted butter
  • 4 teaspoons - all purpose flour
  • 1 1/4 cups - whole milk
  • 1/4 teaspoons - salt
  • 1/8 teaspoons - ground black pepper
  • 1/8 teaspoons - ground nutmeg
  • Lasagna
  • 1 containers - 15 oz. whole milk ricotta cheese
  • 1 packages - 10 oz. frozen spinach, chopped and all water squeezed out
  • 1 cups - grated Parmesan cheese, plus 2 tablespoons
  • 1 packages - thinly sliced prosciutto, chopped
  • 1 - large egg, beaten to blend
  • 3/4 teaspoons - salt
  • 1/2 teaspoons - freshly ground black pepper
  • 1 1/2 tablespoons - olive oil, or a little more or less, as needed
  • 12 - uncooked lasagna noodles
  • 2 cups - marinara sauce
  • 1 cups - shredded mozzarella cheese
  • Directions:

    Preheat oven to 400 degrees F.

    Make the sauce by melting the butter in a heavy medium saucepan over medium-low heat. Add flour and whisk for 3 minutes.

    Whisk in the milk and increase the heat to medium-high until it is thick and smooth, about 3 minutes. Whisk in the salt, pepper and nutmeg into the bechamel sauce.

    In a separate bowl, combine the ricotta, spinach, 1 cup of Parmesan, prosciutto, egg, salt and pepper and mix well.

    Meanwhile, cook the noodles in a large pot of boiling water until just tender but still firm. Drain and arrange them in a single layer to prevent them from sticking.

    Butter a 13-x-9-inch glass baking dish. Pour the Bechamel sauce over the bottom of the pan.

    Spread a large spoon full of the ricotta mixture evenly over each noodle. Starting at one end, roll the noodle and filling and place into the prepared baking dish. Repeat 'til all 12 noodles are done.

    Pour the marinara sauce over all the noodles, top with remaining Parmesan and mozzarella cheese.

    Bake for about 20 minutes or until top is golden brown and sides are bubbling. Enjoy!

    Brief Description

    Ricotta, spinach, and prosciutto fill rolled up lasagna noodles, baked in marinara sauce and a homemade Bechamel sauce.

    Main Ingredient:

    ricotta

    Category:  Main Dish

    Cuisine:  Italian

    Prep Time: 45 min
    Cook Time: 35 min

    Notes

    Any time I try a new recipe for our family, I always say the recipe says, "Your family will love it." This recipe my family actually did love, and it has become one of our favorites.

    Source

    Harriet Pennington

    Posted By:

    LegacyCookbook

    Posted On:

    October 1, 2017

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