Distinctly Delicious Recipes
Lasagna Roll Ups with Prosciutto di Parma PDO
Ingredients
1 slice Prosciutto di Parma PDO, chopped
3 Tbs. butter
1/4 cup flour
4 cups milk
2 cloves garlic, minced
½ tsp. kosher salt
½ tsp. pepper
12 lasagna noodles, cooked and drained
2 cups ricotta cheese
1 egg
½ cup Grana Padano PDO cheese, grated
¼ cup fresh basil leaves
1 cup baby arugula
6 slices Prosciutto di Parma PDO, halved lengthwise
Directions
Preheat oven to 375F. Coat a 2-quart baking dish with no-stick cooking spray.
Heat a medium saucepot over medium-high heat and cook chopped Prosciutto di Parma PDO until crispy; reserve.
In same saucepot, melt butter over medium heat. Add flour and cook until golden. Stir in milk, garlic, kosher salt and pepper and simmer on low until thickened, about 10 minutes. Spread 1 cup sauce over bottom of prepared baking dish.
In large bowl combine ricotta cheese, Grana Padano PDO cheese and egg until blended. Chop 2 Tablespoons basil leaves and stir chopped basil and arugula into cheese mixture.
Arrange lasagna noodles on flat surface. Spread the cheese mixture over noodles, dividing evenly. Top with halved Prosciutto di Parma slices. Roll up and arrange, seam side down, in prepared baking dish. Pour remaining sauce over rollups.
Bake, covered, 45 minutes. Uncover and top with fresh mozzarella.
Return to oven and cook, uncovered, 10 minutes or until sauce is hot and bubbly and cheese is melted.
Top with crispy prosciutto and remaining basil leaves.