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2011-02-27Lasagna Rolletes with Asparagus and Prosciutto: Ricotta, Lasagna Noodles, Asparagus, Pinenuts, Prosciutto, Bechamel Sauce, Olive Oil (Extra Virgin), Parsley, Bechamel Sauce, Unsalted Butter, Shallots, Garlic, All-Purpose Flour, Whole Milk, Nutmeg
Lasagna Rolletes with Asparagus and Prosciutto featuring Sorrento® Ricotta

Featured Cheese
Sorrento® Ricotta

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Lasagna Rolletes with Asparagus and Prosciutto

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  • 15 oz. Sorrento® Ricotta
  • 4 sheets Lasagna Noodles
  • 1 lb. Asparagus
  • 2 tbs Pinenuts, toasted
  • 4 slices Prosciutto, thinly sliced
  • 4 cups Bechamel Sauce
  • 2 tbs Olive Oil (Extra Virgin)
  • 1/4 cup Parsley, chopped
  • Bechamel Sauce
  • 5 tbs Unsalted Butter
  • 4 Shallots
  • 3 cloves Garlic
  • 1/4 cup All-Purpose Flour
  • 3 1/2 cups Whole Milk
  • 3/4 tsp Nutmeg, grated


Preheat oven to 400°F.

  1. Cook lasagna noodles according to package directions. Reserve.
  2. Blanch asparagus in salted water for 1 minute. Chill in ice water. Remove and dry. Reserve spears and separate.
  3. Mix ½-inch asparagus pieces, ricotta, pine nuts, and salt and pepper in a small mixing bowl.
  4. Lay lasagna sheets out flat and line each with a slice of prosciutto. Evenly spread ricotta mixture over prosciutto.
  5. Roll up lasagna with mixture, ending with reserved asparagus spears. Turn rolletes on end so that spears lay flat and spiral can be seen from the sides.
  6. Place rolletes in individual baking dishes, each topped with 1 cup béchamel sauce.
  7. Cover with foil and bake for 20 minutes to warm through. Drizzle each with olive oil. Top with parsley.

Bechamel Sauce Directions

  1. Melt butter until foaming in medium saucepan on medium.
  2. Add shallots or onions and garlic and cook until soft and translucent, about 4 minutes.
  3. Stir in flour and cook for about 2 minutes making sure not to brown.
  4. Whisk in milk slowly and bring mixture to boil. Stir in nutmeg. Season to taste with salt and pepper.
  5. Reduce heat to low and simmer 10 minutes, whisking occasionally.


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