When the temperature starts to drop, Grana Padano PDO and Prosciutto di Parma PDO become the ingredients to reach for. They are lovely all year round and simply extra special when paired with comfort food. These decadent lasagna roll-ups are an easy and cheesy dish for a cozy, cool-weather meal.
Ingredients for 6 people
- 1 slice Prosciutto di Parma PDO, chopped
- 3 Tbsp butter
- 1/4 cup flour
- 4 cups milk
- 2 cloves garlic, minced
- 12 lasagna noodles, cooked and drained
- 2 cups ricotta cheese
- 1 egg
- ½ cup Grana Padano PDO cheese, grated
- ¼ cup fresh basil leaves
- 1 cup baby arugula
- 6 slices Prosciutto di Parma PDO, halved lengthwise
How to make Lasagna Roll Ups with Grana Padano PDO and Prosciutto di Parma PDO
- Preheat the oven to 375°F. Coat a 2-quart baking dish with nonstick cooking spray.
- Heat a medium saucepan over medium-high heat and cook the chopped Prosciutto di Parma PDO until crispy. Reserve.
- In the same saucepan, melt the butter over medium heat. Add the flour and cook until golden. Stir in the milk, garlic, kosher salt and pepper and simmer on low until thickened, about 10 minutes. Spread 1 cup of the sauce over the bottom of the prepared baking dish.
- In a large bowl, combine the ricotta, Grana Padano PDO and egg until blended. Chop 2 tablespoons of the basil leaves and stir the chopped basil and the arugula into the cheese mixture.
- Arrange the lasagna noodles on a flat surface. Spread the cheese mixture over the noodles, dividing it evenly. Top with the halved Prosciutto di Parma slices. Roll up and arrange seam side down in the prepared baking dish. Pour the remaining sauce over the roll-ups.
- Bake, covered, for 45 minutes. Uncover and top with fresh mozzarella. Return to the oven and cook, uncovered, for 10 minutes or until the sauce is hot and bubbly and the cheese is melted.
- Let rest for 10 minutes before topping with the crispy prosciutto and the remaining basil leaves.
