Prosciutto Lasagna Rolls

5 from 2 votes

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.

Course Main Dish

Cuisine Italian-American

Keyword Lasagna Rolls, Lasagna Rolls Ups

Prep Time 25

Cook Time 40

Resting time 10

Total Time 1 15

Servings

Calories 587kcal

Author Shelby Law Ruttan

Equipment

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.

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