1 15oz fat-free ricotta cheese
1 10oz package frozen chopped spinach thawed and squeezed dry
1 cup grated romano cheese
(plus more for sprinkling)
3 oz thinly siced prosciutto chopped
1 large egg beaten
3/4 teaspoon salt
1-2 tablespoons olive oil
12 uncooked multi-grain lasagna noodles
2 cups marinara
1 cup shredded part-skim mozarella
2 tablespoons olive oil
1 small onion chopped
4 cloves garlic sliced length-wise
3/4 teaspoon salt
1/2 teaspoon red pepper flakes
3/4 tablespoon black pepper
1 28 oz can whole tomatoes
1 dry bay leaf
1/2 palmful fresh basil torn
2 tablespoons fake butter
(plus smearing for baking dish)
4 teaspoons flour
1 1/4 cups skim milk
1/4 teaspoon salt
1/8 teaspoon black pepper
pinch ground nutmeg
2 pinches cinnamon*
Pre-heat oven to 450°
Marinara-Add your garlic to your heated pan.The garlic will start to crackle quickly-you will want to make sure not to burn it.When
the browning starts and it becomes aromatic, lower the heat to medium. Add your onions and cook until translucent. Add your tomatoes and red pepper flakes, stir and lower heat to low.Salt and pepper to taste. Allow to simmer.
Bechamel-Melt the (non)butter in a medium sauce pan over Medium-low heat. Add the flour and whisk for a couple of minutes. Add the milk and increase the heat to Medium-high and continue to whisk until it becomes thick. Add in the nutmeg, salt, pepper and cinnamon. Set aside.
The Rest-Boil a pot of water and add salt. Top the water with the olive oil. Add your lasagna noodles and cook al dente as directed. As the noodles cook, mix the ricotta, spinach, romano, prosciutto, egg, salt and pepper in a medium bowl.
Lie your cooked noodles out on a workspace, side-by-side and allow to cool a little for handling. While cooling, spread your bechamel sauce evenly on the bottom of a (fake)buttered 9x13" glass baking dish. Spoon the cheese/prosciutto mixture evenly down the length of each lasagna noodle. Roll up each noodle like a sleeping bag and place seam-down in your baking dish on your bechamel. The exposed roll-side should face the short side of the baking dish and each roll should not touch.
Cover roll-ups with the marinara, mozzarella and romano and cover with foil. Put in oven for about 20 minutes and remove the foil. Cook for another 15 minutes and remove. Allow to cool and serve.
Recipe Courtesy of Mark Patrick Spiecher (The Manic Cheater). Original blog post