Name: Prosciutto Lasagna Rolls
Prep time: 25 min
Cook time: 40 min
Total time: 75 min
Ingredients: 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; 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)

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.

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

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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

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

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.

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🍽 Serve with..

Serve with a green side salad and a side of garlic bread.

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