Summary
- Difficulty:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Yield: Serves: 6
- 65 people call this recipe a favorite
- Rating: (0 ratings)
- Add to My Recipe Box
- Share on Facebook
-
Tweet This
- Email to a Friend
- Print: Full Page
- Nutrition Information
Would you like to rate or favorite this recipe? Sign up for a free account, or sign in if you already have an account.
Prosciutto Lasagna Roll-Ups
Ingredients
- 6 lasagna noodles, cooked and drained
- 3/4 cup (6 oz.) Sargento® Part-Skim Ricotta Cheese
- 1-3/4 cups chunky pasta sauce, divided
- 2 cups (8 oz.) Sargento® Shredded Reduced Fat Mozzarella Cheese, divided
- 12 thin slices prosciutto
- 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
Directions
- Lay lasagna noodles on flat surface. Top each noodle with 2 tablespoons Ricotta, 2 tablespoons pasta sauce and 1/4 cup Mozzarella. Lay 2 slices prosciutto over each. Divide spinach in 6 equal portions and spread evenly over prosciutto. Sprinkle spinach with remaining Mozzarella.
- Roll up each noodle to enclose filling, beginning at short end. Spread 1 cup pasta sauce in bottom of 9x5-inch loaf pan. Place roll-ups in pan, spiral ends up. Cover with foil; bake in preheated 375°F oven 25 minutes or until bubbly. Uncover and let stand for 5 minutes before serving.
