- Preheat oven to 450°F.
- Lightly grease a 13-by-9-by-2-inch glass baking dish.
- In a medium saucepan, melt butter on medium heat.
- Add garlic and saute for 1 minute.
- Add alfredo sauce and nutmeg; warm through about 5 minutes.
- In a separate bowl, whisk together the ricotta, swiss chard, 1 cup Parmesan, prosciutto, egg, salt, and pepper.
- Set aside.
- Spoon a thin layer of alfredo sauce over the bottom of baking dish.
- Lay out lasagna noodle, spread a large spoonful (about 3 tablespoons) of ricotta mixture evenly over the noodle.
- Starting at one end, roll the noodle like a jelly roll.
- Lay the roll seam side down, in the baking dish.
- Repeat with the remaining noodles, making sure that lasagna rolls are not touching.
- Spoon remaining sauce on top each roll.
- Sprinkle with mozzarella and remaining Parmesan.
- Cover tightly with foil.
- Bake until heated through, about 20 minutes.
- Uncover and bake until the cheese on top becomes golden, about 15 minutes longer.
- Let stand for 10 minutes before serving.
- Lasagna Rolls can be made the night before and baked before serving.
Makes 12 rolls.
Approximate Nutrient Analysis per roll:
280 calories, 17 g fat, 70 g saturated fat, 70 mg cholesterol, 800 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g sugar, 17 g protein
