Lasagna Rolletes with Asparagus and Prosciutto

Ingredients

  • 15 oz. GalbaniĀ® 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.