ROSE DI LASAGNE RIPIENE CON COTTO, FORMAGGIO E BESCIAMELLA - PRIMO DI PASTA FRESCA AL FORNO

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella has less fat.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is more nutrient-dense; frozen spinach is often cheaper.

Preheat the oven to 200°C.

Prepare the besciamella by melting the butter in a saucepan, then adding the flour and stirring until combined.

Gradually add the milk while stirring to avoid lumps, and cook until thickened. Season with salt and nutmeg.

Lay out the lasagna sheets and fill them with prosciutto cotto and provola cheese, then roll them up to form girelle.

Place the rolled pasta in a baking dish, cover with besciamella and sprinkle with grated Parmigiano.

Bake in the preheated oven for about 25 to 30 minutes.

Cooking Techniques

Spice Level:

Allergens