Sauce:
2 T butter
4 tsp flour
1 1/4 cups whole milk
1/4 tsp salt
1/8 tsp black pepper
Lasagna:
1 (15oz) container ricotta cheese
1 (10oz) pkg frozen spinach, thawed, squeezed dry
1 cup plus 2 T grated parmesan cheese
3 oz. thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 tsp salt, plus more for salting water
1/2 tsp black pepper
1 to 2 T olive oil
12 uncooked lasagna noodles
2 cups marinara suace
1 cup shredded mozzarella
Directions:
To make the sauce, Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whish the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450°.
Whisk the ricotta, spinach, 1 cup parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 9X13 glass baking dish. Pour the bachamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 T worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bachamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and the remaining 2 T of parmesan over the lasagna rolls. Cover tightly with foil.
Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
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