Directions:
- Cook lasagna noodles according to package directions; drain and pat dry.
- Combine 2 1/2 cups Fontina cheese, egg, spinach, ricotta and parmesan in a small bowl.
- Spread each lasagna noodle with cheese mixture, lay on one slice of prosciutto lenghtwise along each noodle.
- Roll up each noodle and place seam side down in a baking dish.
- Drizzle each roll with melted butter.
- Cover tightly with foil and bake at 375 degrees for 45-50 minutes.
- Sprinkle with reserved Fontina cheese and return to oven, uncovered, for about 1 minute or until cheese is melted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 383.73 Kcal (1607 kJ) | ||
| Calories from fat | 311.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.67g | 53% | |
|---|---|---|---|
| Cholesterol | 136.67mg | 46% | |
| Sodium | 515.67mg | 21% | |
| Potassium | 75.74mg | 2% | |
| Total Carbs | 1.65g | 1% | |
| Sugars | 1.17g | 5% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 17.47g | 35% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.3mg | 2% | |
| Calcium | 367.7mg | 37% | |
| Amount Per 100 g | |||
| Calories | 408.8 Kcal (1712 kJ) | ||
| Calories from fat | 332.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.93g | 53% | |
|---|---|---|---|
| Cholesterol | 145.6mg | 46% | |
| Sodium | 549.36mg | 21% | |
| Potassium | 80.69mg | 2% | |
| Total Carbs | 1.76g | 1% | |
| Sugars | 1.25g | 5% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 18.62g | 35% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 0.3mg | 2% | |
| Calcium | 391.8mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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