<p>Lasagna roll-ups come in many varieties, but our prosciutto layered version with Sargento® <span>Shredded Reduced Fat* Mozzarella Cheese</span> and chopped spinach really makes for an amazing meal. It’s full of delicious rustic flavors reminiscent of Italian country cuisine.</p><p><span>*33% less fat compared to Sargento® Low Moisture Mozzarrella Cheese. Fat reduced from 7g to 4.5g. See nutrition information for saturated fat content.</span></p>
- 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.