- Level: Easy
- Total: 55 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 407
- Total Fat
- 23 g
- Saturated Fat
- 12 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 10 g
- Protein
- 22 g
- Cholesterol
- 89 mg
- Sodium
- 1047 mg
This is a savory pasta dish, so the addition of apricot preserves may seem strange. However, many cuisines combine salty and sweet flavors and are delicious. Though oven-ready lasagna sheets are called for, they still need a brief boil to make them flexible enough to roll.
- Level: Easy
- Total: 55 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 407
- Total Fat
- 23 g
- Saturated Fat
- 12 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 10 g
- Protein
- 22 g
- Cholesterol
- 89 mg
- Sodium
- 1047 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil. Preheat the oven to 375 degrees F.
- Cook the lasagna sheets until al dente, 5 to 6 minutes. Remove and lay on a lightly oiled surface.
- Divide the ricotta among the pasta sheets. Sprinkle each with a touch of salt and pepper. Layer the preserves, prosciutto and basil over the ricotta. Sprinkle a tablespoon of mozzarella over each. Roll the pasta, starting with the shorter end. Slice each roll into thirds and place in a shallow baking dish, low-sided oval casserole or small skillet.
- Whisk together the cream, pecorino and garlic. Drizzle the mixture over the pasta and top with the remaining 1 cup mozzarella. Bake until bubbling and golden, 14 to 16 minutes.
- Drizzle over the balsamic glaze and serve.
