Lasagna Rolls Lite

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Lite being a relative thing, that is--this is a lower-fat version of giada de laurentiis' lasagna rolls recipe as seen on the food network show everyday italian"."

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Steps

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To make the sauce , melt the butter over medium-low heat , and then add the flour and whisk for 3 minutes.

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Increase the heat to medium-high and whisk the sauce until it comes to a simmer and is thick and smooth , about 3 minutes.

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Whisk the salt , pepper , and nutmeg into the bechamel sauce.

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Preheat the oven to 450f.

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Whisk the ricotta , spinach , 1 cup of the parmesan , prosciutto , egg , salt , and pepper in a medium bowl to blend.

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Cook the noodles in a large pot of boiling salted water until the noodles are al dente.

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Drain , and then arrange noodles in a single layer on a baking sheet to prevent them from sticking.

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Butter a 13x9x2 inch glass baking dish.

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Pour the bechamel sauce into the bottom of the baking dish.

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Lay out 4 lasagna noodles on a work surface , and spread about 3 tablespoons of ricotta mixture evenly over each noodle.

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Starting at one end , roll each noodle like a jelly roll.

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Lay the lasagna rolls seam side down without touching , atop the bechamel sauce in t.

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Ingredients

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unsalted butter, all-purpose flour, 2% low-fat milk, salt, ground black pepper, ground nutmeg, fat-free ricotta cheese, frozen chopped spinach, parmesan cheese, prosciutto, egg, fresh ground black pepper, lasagna noodles, marinara sauce, part-skim mozzarella cheese