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- 1 pound dry lasagna noodles
- 2 tablespoons extra virgin olive oil
- 1 cup onion diced
- 1 tablespoon fresh garlic minced
- Pinch red pepper flakes
- 6 ounces baby spinach
- 2 pounds whole milk ricotta
- 1 pound sliced and diced Italian cold cuts such as Italian sweet ham, capicola, salami and prosciutto
- ½ pound sliced and diced provolone cheese
- 2 whole eggs
- ¼ cup Italian parsley chopped
- ¼ cup grated Parmesan cheese
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dry oregano
- ½ cup fresh basil chopped
- 5 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 quart whole milk
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper
- ½ teaspoon dry mustard
- Few grinds fresh nutmeg
- Few shakes Worcestershire sauce
- Few drops Tobasco sauce
- 2 tablespoons freshly grated Parmesan cheese
- ½ pound shredded mozzarella to top pans before baking
- Bring a large pot of salted water to a boil and cook lasagna noodles per box directions, pulling out while still chewy. Run under cold water to stop cooking and keep wet until ready to use. Make sure none are sticking together.
- In a large sauté pan over medium high heat, add oil and onions and sauté for three minutes. Add garlic and pepper flakes and sauté for one minute. Add spinach and sauté until wilted, about two minutes. Set aside to cool.
- In a large bowl, place ricotta, chopped cold cuts, chopped provolone, eggs, parsley, Parmesan, salt, pepper, oregano and basil. Stir to combine.
- Add cooled onion and spinach mixture to ricotta mixture and stir to combine. Set aside.
- In a medium to large sauce pan over medium heat, melt butter and add flour. Stir with a wooden spoon for about three minutes or until the raw flour smell is gone.
- While whisking, add cream. The mixture will be tight and thick. Start adding milk one half at a time, whisking between each half. The first half will still produce a thick sauce but keep whisking until smooth then add the second half and whisk until the sauce is nice and creamy. Note: The cream and milk do not need to be heated first.
- Spoon a little sauce into a small bowl and add salt, pepper, mustard, nutmeg, Worcestershire sauce, Tobasco sauce and Parmesan cheese. Stir vigorously with a fork to combine those ingredients. This step will assure no seasoning lumps in the sauce. Once this mixture is smooth, spoon it into the sauce and whisk it in.
- Ladle some sauce on the bottoms of two 9X13 baking dishes.
- Preheat oven to 375 degrees F.
- On a clean counter, lay out the 20 lasagna noodles and with an ice cream scoop divide the filling between the noodles, then use a knife or the back of a spoon to spread to the edges.
- Gently roll each one up and place in the prepared pans seam side down.
- Divide the sauce between the two pans pouring over each rollup.
- Divide the mozzarella between the two pans and bake uncovered for 35 minutes.
- Serve two per portion.
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