Spinach Prosciutto Lasagne Food

LASAGNA ROLLS

Steps:

• 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.
• Preheat the oven to 450 degrees F.
• Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
• 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.
• 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 a large spoonful (about 3 tablespoons worth) 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 bechamel sauce 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.

SPINACH AND PROSCIUTTO LASAGNA

Steps:

• Preheat oven to 375 degrees. Make filling: In a medium bowl, stir together spinach, ricotta, garlic, teaspoon salt, and 1/4 teaspoon pepper; set aside. In another medium bowl, stir together tomato sauce and prosciutto.
• In an 8-inch square baking dish, spread cup tomato sauce. Layer 2 noodles, 1/3 filling, and 1/3 remaining tomato sauce; repeat twice. Top with mozzarella. Bake until browned, 35 to 40 minutes. Let stand 5 minutes before serving.

SPINACH, RICOTTA, AND PROSCIUTTO CANNELLONI

Steps:

• Cook spinach according to package instructions and drain well. Squeeze spinach dry by handfuls and chop fine. In a bowl stir together spinach, ricotta, 1 cup Parmesan, eggs, prosciutto, parsley, and salt and pepper to taste.
• Preheat oven to 350°F. and oil a 13-by 9-inch baking dish.
• In a large bowl of cold water soak lasagne squares until softened, about 15 minutes. Drain squares and pat dry between paper towels.
• Spread 1 cup of tomato sauce on bottom of prepared dish. Working with 1 square at a time, spread about 1/3 cup filling along one edge and roll up to enclose filling, leaving ends open.
• Arrange cannelloni as formed, seam sides down, in one layer in dish. Spoon 2 cups sauce evenly over cannelloni, covering them, sprinkle with remaining 1/2 cup Parmesan.
• Bake cannelloni in middle of oven 30 minutes and let stand 10 minutes before serving.
• Serve cannelloni with remaining tomato sauce, heated.

SPINACH AND PROSCIUTTO LASAGNA ROLLS

Steps:

• Melt the butter in a medium saucepan over med-low heat.
• Add the flour and whisk.
• Once combined and smooth, whisk in the milk.
• Whisk until the sauce is smooth and thick, about 3 minutes, then add the salt, pepper, and nutmeg.
• Pour sauce into a large glass baking dish and set aside.
• Preheat oven to 450 degrees.
• In a medium bowl, whisk the ricotta, spinach, Parmesan, prosciutto, egg, and mushrooms till blended.
• Boil the noodles in a large pot of salted water until they're al dente; a little tender, but still firm to bite.
• Drain the noodles when done and arrange on a clean surface.
• Spread the ricotta mixture evenly over each noodle, about 3 tablespoons per noodle.
• Roll the noodle like a jelly roll and place seam-down in the pan with bechamel sauce.
• Repeat with remaining noodles and cheese mix, and don't let the rolls touch in the pan.
• Cover the rolls with the marinara and mozzarella.
• Cover the dish with foil and bake for 20 minutes.
• After that, uncover and sprinkle the rolls with the basil.
• Bake for 15 more minutes until cheese is golden.
• Let stand for 10 minutes before serving.
• Top with more Parmesan and mozzarella if you like and enjoy!

CLASSIC LASAGNE

Steps:

• To make the meat sauce, heat 2 tbsp olive oil in a frying pan and cook 750g lean beef mince in two batches for about 10 mins until browned all over.
• Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.
• Pour over 800g passata or half our basic tomato sauce recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.
• Bring up to the boil, then simmer for 30 mins until the sauce looks rich.
• Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).
• Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets from a 300g pack. Drizzle over roughly 130g ready-made or homemade white sauce.
• Repeat until you have 3 layers of pasta. Cover with the remaining 390g white sauce, making sure you can't see any pasta poking through.
• Scatter 125g torn mozzarella over the top.
• Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.

SPINACH PROSCIUTTO LASAGNE

Steps:

• 1. Preheat oven to 375F.
• 2. Making filling: In a medium bowl, stir together spinach,ricotta,garlic,teaspoon salt,and 1/4 teaspoon pepper; set aside. In another medium bowl,stir together tomato sauce and prosciutto.
• 3. In an 8-inch square baking dish,spread cup tomato prosciutto mixture. Layer 2 noodles,1/3 filling,13 remaining tomato sauce; repeat twice. Top with Mozzarella and Parmesan cheese.
• 4. Bake until browned, 35 to 40 minutes. Let stand 5 minutes before you cut into it and serve.
• 5. Serves 6 ( 4 if you like large portions )