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    Home » Main Dish

    Prosciutto Lasagna Rolls

    Published: Mar 23, 2023 Last updated: Mar 23, 2023 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    Prosciutto Lasagna Rolls are made with lasagna noodles that are spread with a prosciutto and cheese filling, then rolled up jelly roll style and placed in a bechemel sauce lined pan. They are then topped with marinara sauce and more parmesan cheese before baking.
    Baked lasagna roll on a white plate.
    Pin image for Prosciutto Lasagna rolls.

    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.

    Featured image for Prosciutto Lasagna Rolls recipe.

    ❤️ 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.

    Dried lasagna noodles.
    Use a good quality dried pasta and be sure to cook it until just under al dente to make it easier to work with.

    🥘 Ingredients

    As an Amazon Associate I earn from qualifying purchases.

    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
    Prosciutto Ham.
    Prosciutto is a dry cured ham that is uncooked and unsmoked, lending a unique flavor to these lasagna rolls.

    🔪 Instructions

    To make the sauce

    1. Melt butter in a heavy medium saucepan over medium-low heat until bubbly.
    2. Add the flour to the butter and whisk for 3 minutes.
    3. 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.
    4. Whisk the salt, pepper, and nutmeg into the bechamel sauce. Remove from heat and set aside.

    For the lasagna roll ups

    1. Preheat the oven to 450 degrees F.
    2. In a large bowl, stir together ricotta cheese, 1 cup parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
    3. Boil lasagna noodles according to package instructions until just a little less than al dente. Drain.
    4. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
    5. Coat 13-by-9-by-2-inch glass baking dish with cooking spray. Pour the bechamel sauce over the bottom of the prepared dish.
    6. 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.
    7. Place seam side down, without touching, atop the bechamel sauce in the baking dish. Repeat with the remaining noodles and ricotta mixture.
    8. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining Parmesan over the lasagna rolls. Cover tightly with foil.
    9. Bake 20 minutes, until heated through and the sauce bubbles.
    10. Uncover lasagna rolls and bake 15 minutes, until the cheese on top becomes golden brown. Let stand for 10 minutes.
    11. 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

    Baked lasagna roll on a white plate.

    🥫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.


    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Baked lasagna roll on a white plate.

    Prosciutto Lasagna Rolls

    Shelby Law Ruttan
    Prosciutto Lasagna Rolls are made with lasagna noodles that are spread with a prosciutto and cheese filling, then rolled up jelly roll style and placed in a bechemel sauce lined pan. They are then topped with marinara sauce and more parmesan cheese before baking.
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 25 minutes mins
    Cook Time 40 minutes mins
    Resting time 10 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Main Dish
    Cuisine Italian-American
    Servings 4
    Calories 587 kcal

    Equipment

    • mixing bowls
    • Large pot
    • Baking Sheet
    • Casserole dish

    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.

    Nutrition

    Calories: 587kcalCarbohydrates: 24gProtein: 35gFat: 40gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 162mgSodium: 2097mgPotassium: 753mgFiber: 2gSugar: 9gVitamin A: 1720IUVitamin C: 9mgCalcium: 775mgIron: 2mgNet Carbohydrates: 22g
    Keyword Lasagna Rolls, Lasagna Rolls Ups
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. JyLnC

      June 10, 2009 at 6:24 pm

      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. :>)

      Reply
    2. Creative One

      June 09, 2009 at 3:51 pm

      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!!

      Reply
    3. Kevin

      June 08, 2009 at 3:48 pm

      I like the sound of a lasagna roll. It looks tasty!

      Reply
    4. Tracey

      June 08, 2009 at 3:01 am

      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!

      Reply
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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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