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Instructions

Step 1: To make the sauce, melt the butter in a heavy medium saucepan over medium-low heat. Once the butter has melted, add the flour and whisk for about 3 minutes. Pour in the milk and whisk. Adjust the heat to medium-high. Keep stirring the sauce until it simmers and becomes thick and smooth. This takes another 3 minutes. Add in the salt, pepper, and nutmeg. Then, stir.

Step 2: Prepare the oven. Preheat it to 450 degrees F.

Step 3: In a medium bowl, combine the ricotta, spinach, a cup of Parmesan, prosciutto, egg, salt, and pepper.

Step 4: To a large pot of boiling salted water, add a tbsp or two of oil. Bring the liquid to a boil, add the pasta, and cook until tender and still firm. Drain when done.

Step 5: To prevent the noodles from sticking, arrange the noodles in a single layer on a baking sheet.

Step 6: Grease with butter a 13 x 9 x 2-inches glass baking dish. On the bottom, pour the bechamel sauce. On a work surface, lay 4 lasagna noodles and evenly spread about 3 tbsp of the ricotta mixture over each noodle. Roll each noodle like a jelly roll beginning at one end. Then, lay the rolls on the bechamel sauce in the dish seam-side down, making sure they are not touching each other. Over the rolls, spoon a cup of the marinara sauce and sprinkle with the rest of the Parmesan cheese.

Step 7: Using foil, tightly tent the dish. Place in the preheated oven and bake for about 20 minutes until heated through and the sauce bubbles. Remove the foil and bake for another 15 minutes until the cheese is golden. Take the dish out of the oven and allow it to stand for at least 10 minutes.

Step 8: In the meantime, in a heavy small saucepan, heat the rest of the marinara sauce over medium heat until hot. Serve this alongside the rolls. Enjoy!