This classic comfort food just got a fun and delicious twist!


Ingredients:

Sauce:​

• 2 tablespoons unsalted butter
• 4 teaspoons all-purpose flour
• 1 1/4 cups whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• Pinch ground nutmeg

Lasagna:​

• 1 (15-ounce) container whole milk ricotta cheese
• 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
• 1 cup plus 2 tablespoons grated Parmesan
• 3 ounces thinly sliced prosciutto, chopped
• 1 large egg, beaten to blend
• 3/4 teaspoon salt, plus more for salting water
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 tablespoons olive oil
• 12 uncooked lasagna noodles
• 2 cups marinara sauce
• 1 cup shredded mozzarella (about 4 ounces)

Method:

For the Béchamel Sauce:​

In a medium saucepan, melt butter over medium-low heat. Stir in flour and cook for 3 minutes, whisking constantly. Gradually whisk in milk, then increase heat to medium-high. Continue whisking until the sauce thickens and begins to simmer, about 3 minutes. Season with salt, pepper, and nutmeg.

For Assembly:​

1. Preheat oven to 450°F (230°C).
2. In a bowl, mix ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper until well combined.
3. Bring a large pot of salted water to a boil and add a splash of oil. Cook lasagna noodles until al dente, then drain and lay them flat on a baking sheet to prevent sticking.
4. Grease a 9x13-inch baking dish with butter. Spread the béchamel sauce evenly over the bottom.
5. Lay out 4 lasagna noodles and spread about 3 tablespoons of the ricotta mixture on each. Roll them up tightly and place seam-side down in the dish. Repeat with remaining noodles and filling.
6. Top the rolls with 1 cup of marinara sauce, then sprinkle with mozzarella and the remaining 2 tablespoons of Parmesan. Cover with foil and bake for 20 minutes, or until bubbly.
7. Remove foil and bake for another 15 minutes until the cheese is golden. Let rest for 10 minutes before serving.
8. Warm the remaining marinara sauce in a small saucepan and serve on the side.

A huge thanks to Food Network for this wonderful recipe. For more like this, visit our Cooking & Recipes forum now!