Ingredients:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups 2% low-fat milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 pinch ground nutmeg
1 (15 ounce) containers fat-free ricotta cheese
1 (10 ounce) packages frozen chopped spinach, thawed, squeezed dry
1 cup grated parmesan cheese
2 tablespoons grated parmesan cheese
3 ounces thinly sliced prosciutto, chopped
1 large eggs, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon fresh ground black pepper
12 uncooked lasagna noodles
2 cups marinara sauce
4 ounces shredded part-skim mozzarella cheese
Directions:
To make the sauce, melt the butter over medium-low heat, and then add the flour and whisk for 3 minutes.
Increase the heat to medium-high and 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 F.
Whisk the ricotta, spinach, 1 cup of the Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Cook the noodles in a large pot of boiling salted water until the noodles are al dente.
Drain, and then arrange noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13x9x2 inch glass baking dish.
Pour the bechamel sauce into the bottom of the baking dish.
Lay out 4 lasagna noodles on a work surface, and spread about 3 tablespoons of ricotta mixture evenly over 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 the marinara sauce over the lasagna rolls, and then sprinkle them with the mozzarella and the remaining 2 tablespoons of Parmesan cheese.
Cover tightly with foil, and bake until heated through and the sauce and bubbles, about 20 minutes.
Uncover and bake until the cheese on top becomes golden, about 15 minutes longer.
Let stand for 10 minutes.
Servings: 6
Time preparation: 10 min.
Time total: 60 min.