This is the one with the Prosciutto

Ingredients

Cook lasagna noodles according to package directions – making them soft, not too soft – but workable.

Tomato Sauce – Your favorite recipe or your favorite jarred sauce – about 1 cup per pan (This gets poured over the top of the rollups before baking).

Bechamel Sauce – This covers the bottom of the pan(s):

3 T Butter or Oleo
3 T flour
½ t Salt
Dash Pepper
Dash Paprika
1-½ cu. Half-and-Half (you can use milk if you prefer)

Filling for Rollups (This will make enough for one 9x13 pan – or approximately 10-12 rolls – depending on how much filling you put into each):

1 lb. Ricotta
1 cup Mozarella (shredded)
½ cup Parmesan cheese (grated)
2 eggs
1 lb. chopped spinach – thawed and drained – You need to get rid of the water in the spinach
¼ lb. Prosciutto (sliced and diced very thinly) – This ingredient is optional – Although it sounds odd, I have also used turkey bacon – diced up and fried.
Garlic Salt
Pepper
Basil

Directions

Bechamel Sauce – This covers the bottom of the pan(s):

In medium sauce pan melt butter. Stir in flour, salt, pepper and paprika until smooth. Gradually stir in milk. Cook, stirring constantly until thickened and smooth – Makes 1 cup (If you are making more than one pan, I would suggest 1½ cups on the bottom of each pan you are using)..(This recipe makes 1½ cups)

The Rollups:

Mix all the ingredients for the filling. I have also made this recipe adding no meat.

Spread filling on each noodle (about 2T per roll or perhaps a little more or less – your choice). Pour your Bechamel sauce on the bottom of the pan. Add the rolls. Pour your tomato sauce over the top of the rolls (don’t drown them). The combo of the tomato sauce and the Bechamel sauce gives you a lovely pinkish color sauce when the dish is done.

Bake at 350 degrees for approximately 45 minutes to 1 hour.