I like this recipe from Giada De Laurentis on the Food Network.
Lasagna Rolls
Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)
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 F.
Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and
pepper in a medium bowl to blend.
Add a tablespoon or 2 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, then spread about 3 tablespoons of 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.
Giada De Laurentis
Episode#: EI1F15
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