Lasagna Rolls

Adapted from Giada De Laurentiis
Yields 6 servings

Ingredients:
2 Tbls butter, unsalted 
4 tsp flour, all-purpose 
1 1/4 Cup milk, whole 
1/4 tsp salt, Kosher 
1/8 tsp pepper, white, ground 
1 Pinch nutmeg, fresh grated 
15 Ounce(wt)s cheese, ricotta, part skim 
10 Ounce(wt)s spinach, frozen chopped thawed and squeezed dry
1 1/8 Cup cheese, parmesan, grated, divided
3 Ounce(wt)s prosciutto thinly sliced
1 Large egg, whole beaten
3/4 tsp salt, Kosher
1/2 tsp pepper, black, ground 
2 Tbls oil, olive 
12 to 15 Each pasta, lasagna noodles 
2 Cups Lindy's Marinara Sauce
1 Cup cheese, mozzarella (whole milk) shredded 

Tools Needed:
OXO Good Grips Medium Cookie Scoop
Pyrex Grip-Rite 2-Quart Oblong Baking Dish, Clear

Directions: 
To make the sauce: 
Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the béchamel sauce. 

Preheat the oven to 450 degrees. 

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend. 

Add a tablespoon or two of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking. 

Butter a 13-by-9-by-2-inch glass baking dish. Pour the béchamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, and then, using the cookie scoop, dish the ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the béchamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. 

Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.