Lasagna Rolls

This is Giada De Laurentiis' recipe from foodnetwork.com. Overall, this dish was good. For my personal taste, it had too much spinach. If I make them again, I will use about half of what she calls for. Also, use a good marinara sauce. I used a cheaper product and was disappointed.

Lasagna Rolls:

from foodnetwork.com

Sauce:

2 Tbsp. unsalted butter

4 tsp. all-purpose flour

1 1/4 cups whole milk (I used skim)

1/4 tsp. salt

1/8 tsp. black pepper

Pinch ground nutmeg

Lasagna:

1 15 oz. container whole milk ricotta cheese

1 10 oz package frozen chopped spinach, thawed, squeezed dry

1 cup plus 2 Tbsp. grated Parmesan

3 oz. thinly sliced prosciutto (I omitted)

1 large egg, beaten to blend

3/4 tsp salt

1/2 tsp black pepper

1 to 2 Tbsp. olive oil

12 uncooked lasagna noodles

2 cups marinara sauce

1 cup shredded mozzarella (I used about 1/2 cup)

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for three minutes. 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 three minutes. Whisk the salt, pepper and nutmeg into the bechemal sauce.

Preheat the oven to 450 degrees.

Whisk the ricotta, spinach, 1 cup parmesan, prosciutto, egg, salt and pepper in a medium bowl to blend.

Add a tablespoon of two to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13x9x2 inch glass baking pan. Pour the bechemal sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 Tbsp. of ricotta mixture evenly over each noodle. Starting at one end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechemel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 Tbsp. of parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat, until hot, and serve alongside.