Lasagna Rolls

This is a great alternative to traditional lasagna and my kids love it.

Sauce:
2 T. unsalted butter
4 tsp. all purpose flour
1 1/4 cup whole milk (I used 2% and it was fine)
1/4 tsp. salt
1/8 tsp. ground black pepper
pinch ground nutmeg

Lasagna:
1 (15 ounce) container whole milk ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeeze dry
1 cup plus 2 T. grated Parmesan cheese
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten
3/4 tsp. salt
1/2 tsp. ground black pepper
1-2 T. olive oil
12 uncooked lasagna noodles
1 cup marinara sauce
1 cup shredded mozzarella

*spinach and prosciutto are optional.

To make the sauce you are basically just making a white sauce. Melt better over medium-low heat, add flour and whisk for about 2-3 minutes. Whisk in the milk and increase the heat to medium-high. Keep cooking and whisking the sauce until it is thick and smooth and then add salt, pepper, and nutmeg. Pour the bechamel sauce in the bottom of a 9x13 baking pan.

Preheat oven to 450. Boil Lasagna noodles until they are almost done (about 7-8 minutes). If they are too done they will just fall apart when rolling. When noodles are done lay out on baking sheet to prevent sticking and let the noddles cool.

Make Filling. Mix ricotta, spinach, 1 cup Parmesan cheese, prosciutto, egg, salt and pepper until blended.

Put three Tablespoons filling on each noodle and spread all over. Starting at one end roll noodle, jelly roll style, and place in bechamel sauce in pan (seam side down). Repeat with remaining noodles until done. Spoon 1 cup marinara sauce over the lasagna rolls and sprinkle with mozzarella and remaining 2 T. Parmesan cheese.

Cover with foil and cook until heated through and sauce is bubbling, about 20 minutes. Take off foil and cook for 15 more minutes until cheese is nice and brown on top. Let cool for about 10 minutes before serving!