It was REALLY good. <br><br>My sister in law has a fat-free recipe if you want to try it. Ours was much easier to make and it had prosciutto. <br><br><br><br>Lasagna Roll-Ups (4 Servings)<br><br>8 lasagna noodles<br>1 cup shredded nonfat or reduced fat mozzarella cheese<br><br>Filling:<br><br>15 ounces nonfat ricotta cheese<br>1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry<br>1/2 cup grated carrot<br>2 tablespoons minced fresh parsley<br><br>Sauce:<br><br>1 can (1 pound) unsalted tomatoes, crushed (I use the salted so Tom will not add his own - his portion may be more dangerous)<br>1 can (6 ounces) unsalted tomato paste ( I use the italian flavored paste)<br>1/4 cup unsalted vegetable broth or water<br>1 medium yellow onion, chopped<br>1 teaspoon dried Italian seasoning<br>1 teaspoon crushed fresh garlic<br><br>Time Saving Tip - If you are in a hurry, use 3 cups of bottled fat-free marinara sauce or spaghetti sauce for the sauce! Shhh, don't tell you big cheat!<br><br><br>Directions:<br>1. To make the sauce, combine all the sauce ingredients in a pot, and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer for 20 minutes. <br><br>2. To make the filling, combine all of the filling ingredients in a medium-sized bowl, and stir to mix well. Set aside.<br><br>3. Cook the noodles al dente according to package directions. Drain, rinse, and drain again.<br><br>4. Coat a 2 and 1/2-quart casserole dish with nonstick cooking spray. To assemble the roll-ups, arrange the noodles on a flat surface (I place the cooked noodles on wax paper to avoid sticking) and spread 1/8 of the filling mixture along the length of each noodle. Roll each noodle up jelly-roll style, and place in the prepared dish, seam side down. Pour the sauce over the roll-ups.<br><br>5. Cover the dish with aluminum foil, and bake @ 350 degrees for 30 minutes. Remove the foil, top with mozzarella cheese, and bake for 10 additional minutes, or until cheese is melted. Serve hot. <br><br><br>
OK, here is our recipe:<br><br>Lasagna Rolls<br><br><br>Sauce: <br>2 tablespoons unsalted butter <br>4 teaspoons all-purpose flour <br>1 1/4 cups whole milk <br>1/4 teaspoon salt <br>1/8 teaspoon ground black pepper <br>Pinch ground nutmeg<br><br>Lasagna: <br>1 (15-ounce) container whole milk ricotta cheese <br>1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry <br>1 cup plus 2 tablespoons grated Parmesan <br>3 ounces thinly sliced prosciutto, chopped <br>1 large egg, beaten to blend <br>3/4 teaspoon salt, plus more for salting water <br>1/2 teaspoon freshly ground black pepper <br>1 to 2 tablespoons olive oil <br>12 uncooked lasagna noodles <br>2 cups marinara sauce <br>1 cup shredded mozzarella (about 4 ounces)<br><br>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.<br>Preheat the oven to 450 degrees F.<br>Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.<br>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.<br>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 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, without touching, atop the bechamelsauce 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.<br><br><br>
WOW! I'm Psyched!<br> That second recipe sounds like just the ticket!<br><br>This this lil' EYE-talian doan like tomato sauce.<br>my favorite pizza is a "white pizza" made with <br>ricotta, fresh mozzarella & Parmesan cheese.<br><br>Just enough marinara sauce to 'pinken' it and<br>the prosciutto sounds like the perfect touch to<br>bring it on home. <br><br>Thank the Misses... <br>that recipe is very well laid out & easy to follow.<br><br><br>[color:green]"...or am I a butterfly that's dreaming she's a woman?"</font color=green> [color:green]. . . _ _ _ . . .</font color=green><br>
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