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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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
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.
Kim Sandy says
my husband made the lasagna roll ups and they turned our great. I asked Shelby to help me with a substitution based on ingredients I had and she was ao helpful!
Shelby Law Ruttan says
Thanks Kim! Did you use the beef Bresola or beef bacon? Glad you enjoyed the recipe!
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!
Di says
Yum! Those look delicious! I want to try this one.
Bellini Valli says
These lasagna rolls are the perfect way to enjoy the lasagna flavours we all love so much. This dish is open to many possibilities.
Mary says
Looks so fantastic !
tamilyn says
Wow Shelby, these look fantastic!
Pam says
I can't wait to make this - I love lasagna. This is such a fun way to make it.
The Hungry Mouse says
Oh, just brilliant! I love it!
+Jessie
dessertobsessed says
wow these look so yummy and fun to make!
CookiePie says
Yum yum yum -- I want to come to your house for dinner!!
Coleen's Recipes says
Your photo is way above fantastic and I agree with you about lasagna being a pain to serve. Your idea of rolling it up is excellent!
pigpigscorner says
Looks absolutely gorgeous! I love making lasagna too, I like seeing the layers.
Mrs. L says
I have this cookbook so I'll have to look this up and try it!
the happy couple says
these look so yummy! and i love the idea of sneaking in some spinach. i bet my hubby would never know!
Fearless Kitchen says
This looks good! While I love lasagne, I understand what you mean about not liking how it comes out of the pan. Such a mess! These rolls are a great solution to that problem. Venison lasagne.... now there's an idea...
duodishes says
Giada definitely comes up with some good recipes. The pre-portioned size is perfect.
Jessie says
This looks great, lasgana turned into rolls so creative.
Giada is such a great inspiration. Her dishes always make me want to cook
Katy says
Looks sooooo very very YUM! I have a favorite lasagna recipe, but I must give this one a try. Looks too good to pass up. Bon appetito!
Gaby says
These looks so delicious... its only 9am here right now and I am pretty sure this would make an excellent breakfast!
Patsyk says
Looks wonderful! I love making lasagna as rolls for the same reason - portion size!
the ungourmet says
Mmm! I saw a recipe like this in my Taste of Home cookbook. I have been thinking about making it. Yours looks even better with the spinach and prosciutto in there! I will go check out Presto Pasta Nights. :0)
Hillary says
This looks like such a great addition to Presto Pasta Nights. I love lasagna noodles and anything made with them.