Cheesy Vegetable Lasagna

Directions

For the white sauce:

Put the butter and olive oil in a heavy medium saucepan over medium-low heat.

Stir in the flour and whisk for 3 minutes.

Stir in in the milk.

Increase the heat to medium-high.

Whisk the sauce until it comes to a simmer and is thick and smooth, 2 to 4 minutes.

Stir in the salt, pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450℉ (230℃).

Combine the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl, mix well.

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.

Place the noodles in a single layer on a baking sheet to prevent them from sticking.

Grease a 13-by-9-by-2-inch glass baking dish with butter or nonstick cooking spray.

Pour the bechamel 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 bechamel 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, 18 to 22 minutes.

Uncover and bake until the cheese on top becomes golden, about 16 minutes longer.

Take it out of the oven and let stand for 10 minutes.

As the casserole cools down, heat the remaining marinara sauce in a small heavy saucepan over medium heat until hot, and serve with lasagna alongside.