Prosciutto Lasagna Roll-Ups

Summary

• Difficulty:
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Yield: Serves: 6

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

1. 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.
2. 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.

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