Giada de Laurentis’ Lasagna Rolls

Giada de Laurentis’
Lasagna Rolls
6 Main-course servings

Sauce:
2 Tbs. unsalted butter
4 teaspoons all-purpose flour
1 ½ cups whole milk
½ teaspoon salt
¼ teaspoons freshly ground black pepper
Pinch of ground nutmeg

Lasagna:
1 15-ounce container whole-milk ricotta cheese
1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
1 cup plus 2 tablespoons freshly grated parmesan cheese
3 ounces thinly sliced prosciutto, chopped
1 large egg, lightly beaten
¾ teaspoon salt, plus fore for pasta
1/2 teaspoon freshly ground black pepper
12 dried lasagna noodles
Butter, for baking dish
2 cups quick marinara sauce
1 cup shredded mozzarella cheese (about 4 ounces)

To make the cream sauce:
Melt the butter in a medium, heavy saucepan over medium-low heat. Add the flour and cook for 3 minutes, whisking continuously. 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 in to the cream sauce.

To make the lasagna:
In a medium bowl, stir together the ricotta, spinach, 1 cup for the Parmesan cheese, prosciutto, egg, the ¾ teaspoon of salt, and the pepper until blended.
Bring a very large pot of salted water to a boil over high heat. Add the lasagna noodles and cook until just tender but still firm to the bite, stirring frequently to prevent the noodles from sticking together. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Preheat the over to 450. Butter a 13x9x2 glass baking dish. Spread the cream sauce over the bottom of the prepared dish.
Lay out 4 lasagna noodles on a work surface. Then spread about 3 tablespoons of the ricotta mixture evenly over each noodle. Roll the noodles up and arrange the rolls, seam sides down and not touching one another, atop the cream sauce. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of the marinara sauce over the lasagna rolls, then sprinkle with the mozzarella and remaining 2 tablespoons of Parmesan cheese. Cover the dish tightly with foil. Bake until the rolls are heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top is golden, about 15 minutes longer. Let stand for 10 minutes.