Lasagna rolls

1. Add salt and olive oil to a large pot and bring to boil

2. Add lasagna noodles, a few at a time until al dente, set aside

3. Meanwhile, in a medium saucepan over medium-low heat, melt butter

4. Add flour and whisk for 3 minutes to create a roux

5. Whisk in milk

6. Increase hat to medium-high and continue to whisk until sauce comes to a simmer and thickens, about 3 minutes

7. Add salt, pepper, and nutmeg, and stir to combine

8. Pour sauce into a greased 13x9 inch baking dish

9. In a medium sized bowl combine ricotta, 1c Parmesan, prosciutto, egg, salt, and pepper

10. Lay out lasagna noodles on a work surface and spread an even amount of ricotta mixture on each one

11. Roll up each lasagna roll like you would a jelly roll and place, seam side down, in the baking dish

12. Spoon marinara sauce over the rolls and sprinkle with mozzarella and remaining parmesan cheeses

13. Cover with foil

14. Ideally, I would now leave in refrigerator overnight, but if you're in a rush you may continue on to cook in a preheated 350 degree F oven for 30 minutes

15. Remove foil and cook for an additional 15 minutes

16. Remove from oven and let stand for 10 minutes before serving