These Prosciutto Lasagna Rolls are a delicious take on the classic lasagna recipe. They are easy enough for everyday but elegant enough for special occasions.
❤️ Why you'll love it
Comfort food: this is a classic comfort food recipe the whole family will love.
Easy portions: lasagna rolls are perfect for special occasions with easy portioning.
Prosciutto filled: the cheese filling has an Italian dried ham in the filling, lending a delicious salty unique flavor to the lasagna rolls.
🥘 Ingredients
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Please refer to the recipe card at the bottom of this post for the full recipe.
For the bechemel sauce:
- Butter
- All-purpose flour: used to thicken the bechemel sauce
- 1% Milk: any type of milk will work for this recipe, I chose 1% to reduce the fat some.
- Ground nutmeg: added a unique touch of flavor to the bechemel sauce.
- Salt
- Black pepper
For the filling:
- Part skim ricotta cheese
- Grated Parmesan cheese
- Prosciutto
- Large eggs
- Olive oil
- Lasagna noodles
- Marinara sauce
- Mozzarella cheese
🔪 Instructions
To make the sauce
- Melt butter in a heavy medium saucepan over medium-low heat until bubbly.
- Add the flour to the butter and whisk for 3 minutes.
- Add the milk to the flour mixture, whisking constantly. Increase the heat to medium-high while continuing to whisk the sauce for 3 minutes, until it comes to a low boil and is thick and smooth.
- Whisk the salt, pepper, and nutmeg into the bechamel sauce. Remove from heat and set aside.
For the lasagna roll ups
- Preheat the oven to 450 degrees F.
- In a large bowl, stir together ricotta cheese, 1 cup parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
- Boil lasagna noodles according to package instructions until just a little less than al dente. Drain.
- Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
- Coat 13-by-9-by-2-inch glass baking dish with cooking spray. Pour the bechamel sauce over the bottom of the prepared dish.
- Lay out 4 lasagna noodles on a flat work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll.
- Place seam side down, without touching, atop the bechamel sauce in the baking dish. Repeat with the remaining noodles and ricotta mixture.
- Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining Parmesan over the lasagna rolls. Cover tightly with foil.
- Bake 20 minutes, until heated through and the sauce bubbles.
- Uncover lasagna rolls and bake 15 minutes, until the cheese on top becomes golden brown. Let stand for 10 minutes.
- Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside lasagna rolls with a sprinkling of fresh parsley or fresh basil.
🥄 Equipment
Mixing bowls
Large pot
Baking sheet
Casserole dish (9 x 13)
Tablespoon
Aluminum foil
🥫Storage
Refrigerate: store in an airtight container in up to 5 days.
Freeze; store in a freezer safe airtight container up to 3 months.
Reheat: gently reheat thawed lasagna rolls in the oven at 350 degrees for 10-15 minutes until warmed through.
📖 Variations
- Add 2 cups chopped spinach to the cheese mixture.
- Substitute cottage cheese for the ricotta cheese
- Sprinkle top of lasagna rolls with a few tablespoons of parmesan before serving.
💭 Top Tip
- Use a good quality pasta noodle, and don't overcook the noodle. If overcooked, it may easily fall apart when working with it.
📚 Related Recipes
Fans of butternut squash will love this Butternut Squash Lasagna with caramelized onions and spinach.
This Butternut Squash Kale Lasagna is bathed with a creamy bechemel sauce and made with no boil noodles!
These Crispy Sage and Prosciutto Endive Appetizers are party perfect!
🍽 Serve with..
Serve with a green side salad and a side of garlic bread.
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If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Prosciutto Lasagna Rolls
As an Amazon Associate I earn from qualifying purchases.
Ingredients
For the bechemel sauce:
- 2 tablespoons unsalted butter
- 4 teaspoons all-purpose flour
- 1¼ cups whole milk I used 1%
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- pinch ground nutmeg
For the filling
- 15 ounces part-skim ricotta cheese
- 1 cup grated parmesan
- 3 ounces thinly sliced prosciutto , chopped
- 1 large egg , whisked
- ½ teaspoon black pepper
- ¾ teaspoon salt
- 12 dried lasagna noodles
- 2 cups marinara sauce
- 1 cup shredded mozzarella about 4 ounces
Instructions
To make the sauce
- Melt butter in a heavy medium saucepan over medium-low heat until bubbly.
- Add the flour to the butter and whisk for 3 minutes. Add the milk to the flour mixture, whisking constantly. Increase the heat to medium-high while continuing to whisk the sauce for 3 minutes, until it comes to a low boil and is thick and smooth.
- Whisk the salt, pepper, and nutmeg into the bechamel sauce. Remove from heat and set aside.
For the lasagna roll ups
- Preheat the oven to 450 degrees F.
- In a large bowl, stir together ricotta cheese, 1 cup parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
- Boil lasagna noodles according to package instructions until just a little less than al dente. Drain.
- Arrange the noodles in a single layer on a baking sheet to prevent them from sticking. Coat 13-x-9-x-2-inch glass baking dish with cooking spray or olive oil.
- Pour the bechamel sauce over the bottom of the prepared dish.
- Lay out 4 lasagna noodles on a flat work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle.
- Starting at 1 end, roll each noodle like a jelly roll. Place seam side down, without touching, on top of the bechamel sauce in the baking dish.
- Repeat with the remaining noodles and ricotta mixture.
- Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and 2 tablespoons Parmesan (if using) over the lasagna rolls. Cover tightly with foil.
- Bake 20 minutes, until heated through and the sauce bubbles. Uncover lasagna rolls and bake 15 minutes, until the cheese on top becomes golden brown.
- Remove from oven and let stand for 10 minutes.
- Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot.
- Serve warmed marinara sauce alongside lasagna rolls with a sprinkling of fresh parsley or fresh basil.
JyLnC says
This looks heavenly! I hate making lasagna, too. My problem is that it's a little messy to construct and I like to make easy recipes. I love the dish and make it at least once a year. As far as having it serve nicely, I always let mine rest before trying to cut and serve. It helps. :>)
Creative One says
This a great way to make lasagna, I love to have it look nice when it comes out of the pan and this is the perfect way to get that. Your photo's look fantastic!!
Kevin says
I like the sound of a lasagna roll. It looks tasty!
Tracey says
I've watched Giada make these so many times and every time I say I'm going to make them. I finally picked up the ingredients so hopefully I'll get to it soon 🙂 They look so delicious!