Spinach Prosciutto Lasagna Rolls
Spinach Prosciutto Lasagna
- 1 small onion, diced
- 1 bunch spinach, rinsed with stems removed
- 1 large clove garlic, Minced
- 2 Tbsp olive oil
- 15 oz whole milk ricotta
- 1 cup + 2 Tbsp asiago cheese, finely grated
- 1 large egg, beaten
- 14 lasagna noodles
- 6 thin slices or 0.2 lbs prosciutto
- To Taste garlic powder
- To Taste salt and pepper
- fresh basil, (optional)
- 3 Tbsp butter, salted
- 2 Tbsp all-purpose flour
- 1 & 1/4 cup whole milk
- 1 jar marinara sauce
- Prepare the produce. Dice the onion, mince the garlic, rinse and de-stem the spinach. Grate the cheese (if necessary). Prepare the first layer of the casserole. Make the béchamel(white sauce) using butter, flour, milk, salt, and pepper. Measure the milk into a measuring cup and add salt and pepper to taste. Melt the butter in a saucepan over medium heat. Add the flour and cook, whisking rapidly, 1–2 minutes. Add the milk and cook until slightly thickened (just before boiling). Pour the béchamel into a 9x13-inch glass baking dish.
- In a saute pan, heat the olive oil to medium-high. Add the onions. Cook, stirring occasionally, until the onions begin to brown. Add the minced garlic. Cook for 1 minute, stirring frequently. Add the spinach. Salt and pepper the veggies to taste. Cook until spinach is wilted. Remove to a plate lined with paper towels to absorb moisture.
- Bring 6 Qts of water and a hefty amount of salt to a boil in a large stockpot. Add the lasagna noodles and cook 6 minutes, or until almost soft. The noodles should still have some firmness and will be sticky after removing them from the water.
- While the noodles cook, make your filling. Combine the ricotta, 1 cup asiago, and beaten egg. Add salt, pepper, and garlic powder to taste. (remember the cheese and prosciutto are salty already). Add the spinach mix when cooled. Stir well.
- Preheat oven to 450F. When the noodles are done, use tongs to lay them flat onto 2 baking pans (6 noodles on each). You cooked extra noodles, so if one breaks or sticks, don't worry.
- Using your hands, portion the filling as piles onto 12 noodles. When portions are even, rub the filling flat until it reaches ~ 2 inches from each end of the noodle. (See photo below)
- Lay a strip of prosciutto on top of each filling. Roll each noodle like a pinwheel. The exposed portion of noodle will feel sticky and stick to itself. Lay seam side down into baking dish with béchamel.
- Pour the entire jar of marinara on top of the lasagna rolls. Top the sauce with mozzarella, remaining asiago, garlic powder, and pepper to taste. Cover loosely with aluminum foil(as to not touch the cheese) and bake at 450F for 20 minutes. Remove foil and continue to bake until bubbly and cheese has browned.
- After the casserole has cooled plate two rolls per plate and top with fresh basil if desired. Enjoy!
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© 2016 Melissa Althen