Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the sauce, melt the butter over medium-low heat, and then add the flour and whisk for 3 minutes. | 2. Increase the heat to medium-high and whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. | 3. Whisk the salt, pepper, and nutmeg into the bechamel sauce. | 4. Preheat the oven to 450°F. | 5. Whisk the ricotta, spinach, 1 cup of the Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend. | 6. Cook the noodles in a large pot of boiling salted water until the noodles are al dente. | 7. Drain, and then arrange noodles in a single layer on a baking sheet to prevent them from sticking. | 8. Butter a 13x9x2 inch glass baking dish. | 9. Pour the bechamel sauce into the bottom of the baking dish. | 10. Lay out 4 lasagna noodles on a work surface, and spread about 3 tablespoons of ricotta mixture evenly over each noodle. | 11. Starting at one end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. | 12. Spoon the marinara sauce over the lasagna rolls, and then sprinkle them with the mozzarella and the remaining 2 tablespoons of Parmesan cheese. | 13. Cover tightly with foil, and bake until heated through and the sauce and bubbles, about 20 minutes. | 14. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. | 15. Let stand for 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
purpose flour	4	teaspoons		75.65	0.0	16.83	0.425
milk	1 1/4	1/4	low-fat	690.0	16.62	6.87	71.52
salt	1/4	teaspoon		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
nutmeg	1	pinch	ground	0.7219	0.0678	0.008	0.0499
ricotta cheese	1	container	fat-free	-	-	-	-
spinach	1	package	chopped thawed squeezed frozen	-	-	-	-
parmesan cheese	1	cup	grated	37.0	4.0	4.0	0.5
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
prosciutto	3	ounces	sliced chopped	75.65	0.0	16.83	0.425
egg	1			71.5	0.36	6.28	4.755
salt	3/4	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
lasagna noodle	12		uncooked	75.65	0.0	16.83	0.425
marinara sauce	2	cups		-	-	-	-
part mozzarella cheese	4	ounces	shredded part-skim	288.036	3.1412	27.5108	18.0533

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.