Lasagna Rolls

15  ounces		whole milk ricotta cheese
10  ounces		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
2  tablespoons		1 to olive oil
2  ounces		uncooked lasagna noodles
2  cups		marinara sauce
4  ounces		cup shredded mozzarella
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
1  pinch		ground nutmeg

Tip: Click on the ingredient links to learn the nutritional information for all the Lasagna Rolls ingredients. The serving size for any ingredient in Lasagna Rolls may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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. Whisk the salt, pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450 degrees F.

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 salted 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 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons 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 bechamel 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 remaining 2 tablespoons 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.