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Lasagna Rolls

SarahSarah Armstrong

Single serving lasagna that stays moist. The bechamel sauce is worth the work in this dish.

servings:Makes 6 servings


  • Bechamel Sauce:
  • 2 T unsalted butter
  • 4 t all-purpose flour
  • 1 1/4 c whole milk
  • 1/4 t salt
  • 1/8 t ground black pepper
  • pinch ground nutmeg
  • Lasagna:
  • 15 oz container whole milk ricotta cheese
  • 10 oz pkg frozen chopped spinach, thawed, squeezed dry
  • 1 c plus 2 T grated Parmesan
  • 3 oz thinly sliced prosciutto, chopped
  • 1 large egg, beaten to blend
  • 3/4 t salt
  • 1/2 t freshly ground black pepper
  • 1-2 T olive oil
  • 12 uncooked lasagna noodles
  • 2 c marinara sauce
  • 1 c shredded mozzarella
Lasagna Rolls photo
See Full Recipe


I use skim milk in my bechamel and it turns out well. Also, this can be make without the prosciutto.



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