ARTICHOKE-PROSCIUTTO LASAGNA ROLLS

ARTICHOKE-PROSCIUTTO LASAGNA ROLLS image

Yield Makes 6 servings

Number Of Ingredients 18

20 lasagna noodles
15 oz. fresh ricotta cheese
1 egg
1 can of artichoke hearts, finely chopped
1 clove garlic, minced
1/2 c. finely grated parmigiano cheese
1/2 t. salt
1/2 t. freshly ground pepper
4 oz. paper thin slices of prosciutto di parma
2 cloves of garlic, minced
3 T. butter
2 T. flour
2 cups whole milk
1 cup freshly grated parmigiano
cheese
salt and pepper
Fresh parsley
Freshly ground pepper

Steps:

1. Preheat oven to 350. Cook the lasagna noodles according to the package directions. After draining, lay each noodle flat on paper towel. 2. Prepare the filling. Combine the ricotta, egg, finely chopped artichoke hearts, minced garlic, 1/2 c. parmigiano, salt and pepper. 3. To prepare the rolls, place one strip of prosciutto on each noodle, spreak 1-2 T. of the ricotta mixture on top of the prosciutto, and roll up jelly-roll style. Repeat for each noodle. 4. Prepare the white sauce. Melt the butter in a heavy sauce pan. Add minced garlic and saute for 1-2 minutes over medium heat. Add flour and stir constantly until if forms a paste. Add hot milk and continue to stir until slightly thickened. Bring to a boil, stirring constantly, slowly add the 1 c. grated parmigiano. Reduce heat and add salt and pepper to taste. 5. In a 9x13 casserole dish, pour 3/4 cup of the sauce. Place each lasagna roll, seam down, in the dish. Pour remaining sauce over the rolls and bake in preheated oven for 30 minutes. Remove from oven and let stand for 7-10 minutes. Garnish with finely chopped fresh parsley and freshly ground pepper.