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Single serving lasagna that stays moist. The bechamel sauce is worth the work in this dish.
To make the sauce: Melt butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the head to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the sauce.
Preheat the oven to 450 degrees.
Whisk the ricotta, 1 c Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Add 1-2 T of olive oil to a large pot of boiling salted water. Boil the noodles until they are just tender but still firm to the bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 9x13 in glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface. Spread 3 T of ricotta mixture evenly across each noodle. Starting at one end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 c of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 T of Parmesan over the rolls.
Cover rolls tightly with foil and 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.
Source:"If you ate pasta and antipasto, would you still be hungry?"
I use skim milk in my bechamel and it turns out well. Also, this can be make without the prosciutto.
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