Serves: 8

Ingredients:

Directions:

Heat the DelGrosso Classic Alfredo Sauce in a small saucepan and set aside.

Preheat the oven to 450 degrees.

Whisk the ricotta, spinach, 1 cup Parmesan, ham, egg, salt, and pepper in a medium bowl to blend.

Arrange the noodles in a single layer on a baking sheet to prevent them from sticking. (If using uncooked lasagna noodles, bring a pot of lightly salted
water to a boil. Boil the noodles until just tender but still firm to bite. Drain and proceed with recipe)

Butter a 13-by-9-by-2-inch glass baking dish. Pour the Alfredo sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface,
then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna
roll ups seam side down, without touching, atop the Alfredo sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of
the DelGrosso Marinara Pasta Sauce over the lasagna roll ups. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls.
Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden,
about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining DelGrosso Marinara Pasta Sauce in a heavy small saucepan over medium
heat until hot, and serve alongside.

For Classic White Sauce (Bechamel Sauce):

Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high.
Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.

Note (you could substitute crepes for the lasagna noodles in the event that you can find the noodles at your grocery store).

For Crepes:

Whisk together the flour and eggs in a medium bowl. Add the milk and cream; mix until smooth. Pour mixture through a strainer and refrigerate for 2 hours.

I often make my batter in my blender.

Make the Crepes:

Heat a crepe pan or a non-stick pan and brush the pan with just enough butter to coat. Pour in ¼ cup of the crepe batter and cook on both on one side until
slightly golden brown. Flip the crepe carefully and cook for just another 10 seconds – do not overcook the crepes as they will be hard to roll.