Lasagna Rolls

SAUCE:--
2 tbsp butter
4 tsp all-purpose flour
1¼ cups whole milk
¼ tsp SIDS SALT & PEPPER
pinch ground nutmeg
LASAGNA:--
980 g container whole milk ricotta cheese
300 g chopped spinach
¼ tsp SIDS CRAZY SALT
1 cup plus 2 tbsp grated Parmesan
85 g thinly sliced prosciutto, chopped
1 large egg, beaten to blend
½ tsp salt, plus more for salting water
½ tsp New York Cut pepper
1-2 tbsp rice bran oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 115 g)

SAUCE: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk then increase the heat to medium-high and whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper and nutmeg into the bechamel sauce.
Preheat the oven to 230°C.
LASAGNA: Whisk the ricotta, spinach, SIDS CRAZY SALT, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Add 1-2 tbsp of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite, al denté. Drain then arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 30x20x5 cm glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.