Lasagna Rolls
Sarah Armstrong
Single serving lasagna that stays moist. The bechamel sauce is worth the work in this dish.
ingredients
- 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
See full recipe
notes
I use skim milk in my bechamel and it turns out well. Also, this can be make without the prosciutto.
Source: "If you ate pasta and antipasto, would you still be hungry?"
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