Nidi di Rondine ("Swallow's Nest Pasta")
For the Béchamel sauce:
-2 Tbsp. all-purpose flour
-2 Tbsp. butter
-1 C. milk
-2 Tbsp. of grated Parmesan cheese, plus more for topping
For the pasta rolls:
-1 package of lasagna noodles
-3/4 lbs. prosciutto or ham, thinly sliced
-1 1/3 C. Fontina cheese, thinly sliced
-1 1/2 C. marinara sauce, divided
1. To make the Béchamel sauce: Whisk milk and flour in a sauce pan, then add butter and place the pan over medium-high heat. Whisk until the sauce thickens. Season with salt and the 2 Tbsp. parmesan cheese.
2. Cook lasagna noodles in salted boiling water. Once cooked, remove with a slotted spoon and place on towels to dry. Turn over to dry both sides.
3. Pre-heat oven to 375° F. Coat the bottom of a large baking dish with 1 cup of the marinara sauce.
4. To assemble each rose: spread a layer of béchamel on each lasagna piece, and place slices of prosciutto or ham, and fontina cheese. Roll each piece into a cylinder shape and place in the baking dish. Repeat process until the dish is full. If there is additional space left in your dish, use crumpled tin foil to fill the space and keep the roses upright.
5. Dollop the remaining marinara sauce onto the tops of the roses and sprinkle with parmesan cheese. Bake for 30 minutes or until the roses are golden brown.
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