Adapted from Giada's Family Dinners~
2 tablespoons butter
4 teaspoons flour
1 1/4 cups whole milk
1/4 teaspoon salt
A few grinds of fresh black pepper
A couple grinds of fresh nutmeg
15 ounce container of ricotta cheese
10 ounce package frozen, chopped spinach, thawed and squeezed dry
1 cup grated Parmesan plus more to sprinkling on top
3 ounces prosciutto, chopped
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
12 ounces lasagna noodles, cooked in salted water
2 cups of your favorite marinara sauce
1 cup shredded mozzarella
To make the bechamel sauce, melt the butter in a saucepan over medium heat. Add the flour and whisk for a couple minutes. Whisk in the milk. Increase the heat and allow to simmer while whisking till 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.
Butter a 9 x 13 baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons 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 over the bechamel sauce. Repeat with the remaining noodles and ricotta mixture. Spoon the marinara sauce over the lasagna rolls. Sprinkle the mozzarella plus a couple more tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil and bake until heated through, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand before serving.