Lasagna Rolletes with Asparagus and Prosciutto

A Fun, New, Take on The Classic Lasagna

Experience the same great taste of traditional lasagna, only in a different way. The fresh taste of asparagus, the sweet ricotta, and the saltiness of the prosciutto all rolled up are a fun, new, way to enjoy this classic dish.

Ingredients

• 15 oz. Galbani® Ricotta
• 4 sheets lasagna noodles
• 1 lb. asparagus
• 2 Tbsp. pine nuts, toasted
• 4 slices prosciutto, thinly sliced
• 4 cups bechamel sauce
• 2 Tbsp. Extra Virgin Olive Oil
• 1/4 cup parsley, chopped
• 5 Tbsp. unsalted butter
• 4 shallots
• 3 cloves garlic
• 1/4 cup all-purpose flour
• 3 1/2 cups whole milk
• 3/4 tsp. nutmeg, grated

Directions

• Preheat oven to 400 degrees F.
• Cook lasagna noodles according to package directions. Reserve.
• Blanch asparagus in salted water for 1 minute. Chill in ice water. Remove and dry. Reserve spears and separate.
• Mix 1/2-inch asparagus pieces, ricotta, pine nuts, and salt and pepper in a small mixing bowl.
• Lay lasagna sheets out flat and line each with a slice of prosciutto. Evenly spread ricotta mixture over prosciutto.
• Roll up lasagna with mixture, ending with reserved asparagus spears. Turn rolletes on end so that spears lay flat and spiral can be seen from the sides.
• Place rolletes in individual baking dishes, each topped with 1 cup bechamel sauce.
• Cover with foil and bake for 20 minutes to warm through. Drizzle each with olive oil. Top with parsley.

Bechamel Sauce Directions:

• Melt butter until foaming in medium saucepan on medium.
• Add shallots or onions and garlic and cook until soft and translucent, about 4 minutes.
• Stir in flour and cook for about 2 minutes making sure not to brown.
• Whisk in milk slowly and bring mixture to boil. Stir in nutmeg. Season to taste with salt and pepper.
• Reduce heat to low and simmer 10 minutes, whisking occasionally.