Lasanga is one of those classic “go to” dishes.  While I enjoy many of these “go to” foods and traditional recipes, I often get bored with the same old thing.  For some reason, simply changing the lasanga into lasanga rolls seemed much more exciting to me.  There are many different versions of lasanga out there and I tend to stick with ones that are similar to how my mom makes it.  I’ve changed a few things here, but it still has the classic taste I love… just a much prettier presentation… at least in my opinion!

2 tablespoons butter*

4 teaspoons flour

1 1/4 cups milk**

1/2 teaspoon ground black pepper

Pinch salt

Pinch fresh ground nutmeg

1 cup ricotta cheese***

1 large egg

1/2 cup parmesan cheese, plus 1/4 cup for garnish

1/2 cup asiago cheese

1/4 cup sliced proscuitto, thinly chopped

1/2 teaspoon black pepper

1/2 pound lean ground beef

2 cloves garlic

3 cups marinara sauce (1 25-ounce jar)

8 uncooked lasanga noodles

1 tablespoon olive oil

Pinch salt

2 cups shredded mozzarella****

For the bechamel sauce, melt the butter in a saucepan over medium heat.  Add the flour and whisk together, cook for about 3 minutes.  Increase the heat and whisk in the milk, slowly to incorporate, and keep whisking until mixture reaches a simmer and thickens.  Add in the pepper and nutmeg to taste (I like to use just a hint, but it does make a difference).  Remove from the heat.

For the lasanga, bring water to a boil, add a pinch of salt, olive oil, and add the noodles.  Cook until just tender but still firm.  Drain and set aside noodles in a single layer on a work surface to prevent sticking.  In a saucepan, cook the meat over medium-high heat until browned.  Turn the heat down, add the garlic and stir until fragrant, and then add 2 1/2 cups marinara sauce.  Set aside.  Whisk together the ricotta, beaten egg, parmesan cheese, asiago cheese, and prosciutto until blended.  Pour the bechamel sauce into the bottom of a greased 9 x 13 baking dish.  Assemble the lasanga rolls by spreading a small amount of ricotta mixture evenly on each noodle.  Add a layer of the meaty marinara sauce, evenly divided among the noodes.  Roll up each noodle and lay seam down over the bechamel sauce in the baking dish.  Top each roll with a couple tablespoons of the remaining marinara sauce.  Top with cheese and cover with foil.  Bake at 400 degrees until heated through and sauce begins to bubble, about 20 minutes.  Uncover and bake an additional 20 minutes until the cheese browns.  Let set for a few minutes before serving.  Garnish with remaining parmesan cheese.   

*I use light butter.

**Use at least 2% milk.

***Light ricotta cheese works just fine.

****I use Sargento Mozzarella and Provolone mixture.