Prosciutto & Cheese Lasagnetta

This recipe left me with questions on the ingredients list. I'm going to update it to be more specific to what I found I needed, and I'll put the reasons why in the notes section. 

Also, this reheated really well the next day. 

• 12 uncooked lasagna noodles
• 2 Tbsp extra-virgin olive oil
• 1 (28 oz) can crushed tomatoes
• 4 medium garlic cloves
• 1/2 cup whipping cream, divided
• 1 1/2 tsp kosher salt, divided, plus more for cooking water
• 1 tsp black pepper, divided
• 20 oz whole milk ricotta cheese
• 12 oz low-moisture mozzarella cheese, shredded
• 4 oz Parmesan cheese, grated
• 8 oz thinly sliced prosciutto, halved lengthwise (make sure to have 24 slices)
• 1 large bunch fresh basil

Bring large pot of salted water to boil over high. Add noodles, and cook according to package directions for al dente. Drain noodles; rinse under cold water to cool. Toss with oil to prevent sticking. 

Meanwhile, place tomatoes, garlic, 1/4 cup heavy cream, 1 tsp salt, and 1/2 tsp pepper in a blender. Process on medium speed until smooth, about 1 minute. Pour into 13x9 inch baking dish. Stir together ricotta, mozzarella, Parmesan, and remaining 1/4 cup cream, 1/2 tsp salt, and 1/2 tsp pepper in a large bowl. Preheat oven to 400 degrees. 

Working with one noodle at a time, place noodle on cutting board, and cut in half lengthwise. With frilly edges facing away from you, spread about 2 1/4 Tbsp of cheese mixture on each half, trying to thinly cover end to end. Place a piece of prosciutto on the right side of each noodle, leaving some cheese exposed on the left side. Place a few basil leaves on top of the prosciutto. Roll up the noodle, working toward the left end with the cheese exposed; stop before it's fully rolled and slide exposed end under the second noodle, lightly pressing to adhere. Continue rolling into 1 large spiral, lightly pressing other exposed end to seal. Place spiral in baking dish with filly edge facing up. Repeat process with remaining noodles and ingredients. Don't be afraid to cram the rolls in the pan.

Bake in oven until sauce is bubbling and top is beginning to brown in spots, about 30 minutes. Let cool for 10 minutes before serving.

NOTES: I increased the amount of all cheeses needed and updated some instructions to be more specific. When making this, I wasn't sure if the cheese was supposed to go all the way to the ends of the pasta, based on the scant directions, and being the cheesy person I am, I say more cheese is the answer!

I also made a note about making sure you have 24 slices of prosciutto. We got the right amount by weight, but couldn't count the slices before we opened the package so we were short 2 slices in the end. I think we could have trimmed a bit extra off some of the other slices to make up for it, if we had known ahead of time we would need to.

Serves 4

Prep Time: 1 hour

Total Time: 1 hour, 40 minutes

Recipe from People magazine