Spinach-Prosciutto Lasagna Roll-Ups
These rolls can be topped with piping hot tomato sauce, or a warmed pesto glaze. Serve with a fresh garden salad and green beans.
About 2 teaspoons olive oil, for greasing a 9” x 11” baking pan
9 gluten-free lasagna noodles
2 1/4 cups ricotta cheese
1 package frozen chopped spinach, thawed and drained very, very well
3 1/4 cups shredded Fontina cheese (divided)
1 egg, beaten lightly
¼ cup Grated Parmesan cheese (divided)
9-15 thin slices prosciutto
½ cup melted butter, or 1/8 cup of olive oil
2-3 teaspoons garlic powder
2-3 teaspoons oregano
Salt and pepper, to taste
Preheat the oven to 375 degrees F.
Prepare a 9” x 11” baking pan by lightly oiling.
Cook the gluten-free lasagna noodles according to package, drain and pat dry. Place on waxed paper to prevent sticking.
In a large bowl, mix the ricotta cheese, well drained spinach, Fontina cheese (reserving ½ cup for sprinkling on top), the beaten egg and ¼ cup of the Parmesan cheese.
Spread each lasagna noodle with the ricottata-cheese mixture; then top with a slice or two of the prosciutto lengthwise.
Very carefully roll up each noodle and place seam side down in the prepared baking pan.
Brush each roll with melted butter, or olive oil. Sprinkle with garlic powder, oregano and salt and pepper, to taste.
Serves 4.
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