- 1 package lasagna pasta noodles
- 3/4 lb Prosciutto di San Daniele, sliced thin
- 1 1/3 cup Fontina Val d’Aosta cheese, thin slices
- Fresh Basil leaves (optional)
- 1 1/2 cups marinara sauce
- 3 year old Parmigiano Reggiano to sprinkle on top
- Béchamel sauce:
- 3 tbsp all-purpose flour
- 2 tbsp butter
- 1 1/2 cups whole organic milk
- 1/8 tsp grated nutmeg
- 2 tbsp of 3 year old Parmigiano Reggiano cheese, grated
- salt, to taste
- For the béchamel, whisk the milk and flour in a saucepan, then add the butter and place the pan over moderate high heat. Keep whisking until sauce thickens. Season with salt, nutmeg and the 2 tablespoons of grated Parmigiano-Reggiano cheese.
- To pre-cook the pasta, cook just 3 lasagna pieces at a time in salted boiling water. Remove with a slotted spoon and place on kitchen towels. Turn them over to dry on both sides. Pre-heat the oven to 375°F.
- To fill and assemble the ‘swallows nests’, coat the bottom of a large baking dish with 1 cup of marinara sauce. Spread a thin layer of béchamel on the pasta pieces, then sprinkle with grated Parmigiano-Reggiano cheese and place slices of prosciutto, then basil, then fontina cheese on top.
- Roll up each in piece into a cylinder. Place them close together cut side up in baking dish. Continue the process until the dish is full. If there’s space left, use crumpled balls of foil to fill in the space and keep the rolls upright.
- Dot the top of the pasta roses with the remaining marinara sauce and sprinkle with Parmigiano-Reggiano cheese. Bake for 30 minutes or until the top of the “roses” are crisp and golden.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
- Calories: 860.05 kcal
- Sugar: 11.95 g
- Sodium: 3263.17 mg
- Fat: 35.26 g
- Saturated Fat: 17.43 g
- Trans Fat: 0.55 g
- Carbohydrates: 78.32 g
- Fiber: 4.76 g
- Protein: 55.18 g
- Cholesterol: 197.39 mg