Monday, January 12, 2015
These delicious lasagna rolls are stuffed with cheese, spinach, and prosciutto and served in perfectly portioned rolls! Easy enough for a weeknight but pretty enough for guests.
I hope you and yours are staying warm this winter! It's been cold here but there hasn't been a snowflake in sight. I'm cool with the frigid temps IF there is some pretty snow to look at... and shut the city down :) Last year, we had an entire week off school/work due to the snow and ice and I quickly adapted to the life of a hermit. It was quite lovely!
Cheesy pasta is one of my winter cravings. There is something warm, filling, and hearty about a big pan of pasta on a cold day. This is a delicious twist on a traditional lasagna - plus it's much prettier! I originally shared this dish over 4 years ago and the picture is SO bad that I just had to remake it. I tweaked it a little but overall, it's just as tasty as I remembered!
This makes 12 rolls - so a huge amount! It's great for company or big family meals.
Spinach & Prosciutto Lasagna Rolls
12 uncooked lasagna noodles
1 (15 ounce) container ricotta cheese
1 (10 ounce) box frozen spinach, thawed and squeezed dry
1 cup grated Parmesan
6 ounces thin sliced prosciutto, chopped
1 large egg, lightly beaten
1 (32 ounce) jar marinara sauce
1 cup shredded mozzarella
Extra virgin olive oil, drizzle
Salt and pepper, to taste
Preheat oven to 450.
Bring a large pot of salted water to a boil and drizzle in some olive oil. Add the noodles and cook until just tender. Drain well and then lay the noodles out on a baking sheet to avoid sticking.
In a mixing bowl, stir together the ricotta, spinach, Parmesan, prosciutto, egg, salt, and pepper until well blended.
Spread 1 cup of the marinara sauce on the bottom of a 9x13 baking dish. Spread about 3 tablespoons of the ricotta mixture evenly on a cooked noodle. Starting at one end, roll the noodle as tightly as possible. Lay it seam side down in the pan and repeat until all the noodles have been used. Pour the remaining marinara sauce evenly over top of the rolls and sprinkle with the mozzarella.
Cover tightly with foil and bake for 20 minutes. Remove foil and bake until the cheese is golden brown, about 15 more minutes. Let stand 10 minutes before serving.
Source: adapted from Giada De Laurentiis