Lasagna Roll-ups

Watched Giada De Laurentiis, Every Day Italian, she made this recipe last week They looked so good on the show I had to make them so I did, Saturday up north.

Lasagna Roll-ups
Ingredients:
8 oz. Ricotta
1 pkg frozen spinach, thawed and well drained
4 oz. of prosciutto, chopped
4 oz grated Parmesan
Mozzarella Cheese, grated
Jar of favorite pasta sauce.
Package of lasagna noodles
Béchamel sauce (white Sauce 2 cups)


In a large bowl combine the first three ingredients, and 1/2 of the Parmesan, mix and set aside.

Make the Béchamel sauce and pour the finished sauce into the bottom of a large oblong casserole dish.

Boil the lasagna noodles until el dente, 12-14 minutes, drain and place on a large cookie sheet prepared with non-stick food spray.

Take one lasagna noodle and spread some of the mixture evenly over the noodle, roll-up jelly-roll style, place the roll in the casserole on top of the Béchamel sauce, repeat with the the remaining pasta and filling.

When complete, spoon a large helping of sauce on top of each roll-up, add the mozzarella and remaining Parmesan over the top of all.

Cover with foil and bake for 30-40 minutes at 450, uncover and bake for 15 more minutes or until golden brown,

Serve with a nice salad and a foccacia. Use remainig sauce, heated, to top when serving.

The lasagna was great, it would also be perfect for a party as each one is a "serving." Easy to do ahead, as would the salad and the bread.

For lighter roll-ups, substitute reduced-fat ricotta cheese, part-skim mozzarella cheese, and reduced-fat spaghetti sauce.

Bon Appétit