Cheesy prosciutto & Ricotta Lasagna Roll-Ups
When a cheese-ful, comforting meal is what we're after, this recipe always comes in handy. It's a fun little twist on classic lasagna that we've flavoured with ricotta, Parmesan cheese, baby spinach and some salty prosciutto. But consider this a base recipe with a simple method that you can adapt to whatever you have on hand. Instead of prosciutto, you could dot the ricotta with sausage, or cooked ground beef (or lamb), and switch around the cheeses depending on what you have on hand (torn fresh mozzarella on top would be a lovely addition).
You can also replace the spinach with other veggies, as long as they're not too watery, and try it with chopped roasted peppers, cooked sliced mushrooms or sautéed leeks.
WHAT YOU'LL NEED
• 9 lasagna sheets (2-inches wide)
• 1 tub extra-smooth ricotta (475g)
• 1/3 cup grated Parmesan cheese
• 1 egg
• 2 garlic cloves, grated or pressed
• Generous pinch each nutmeg and salt • 1/4 tsp freshly ground pepper • 2 cups packed baby spinach, finely chopped
• 3 slices prosciutto, finely chopped
• 1 bottle (680 mL) strained tomatoes (passata)
• 2 tsp dried oregano
• 1 cup shredded mozzarella cheese • Fresh basil leaves, for garnish
In large saucepan of boiling salted water, cook lasagna until al dente. Drain and lay out, without touching, on parchment paper-lined baking sheet.
While the pasta is cooking, in small bowl, combine ricotta, Parmesan cheese, egg, garlic, nutmeg and salt. Spread ricotta mixture over lasagna sheets; sprinkle with half of the pepper. Dot with spinach and prosciutto. Tightly roll-up.
In bowl, combine passata with oregano and remaining pepper. Spread 1 cup passata mixture in bottom of 10- x 8-inch ovenproof dish. Place lasagna roll-ups, seam side down, in dish. Cover with remaining tomato mixture. Top with mozzarella cheese. Bake in 375°F oven, until cheese has melted and sauce is bubbly, about 45 minutes. Broil until cheese is golden, about 2 minutes. Let set for 5 minutes before serving; garnish with basil leaves.