Servings: 6

For the Béchamel Sauce: subheading: For the Béchamel Sauce:
2 Tbsp. All-Purpose Flour 2 Tbsp. All-Purpose Flour
2 Tbsp. Unsalted Butter 2 Tbsp. Unsalted Butter
1 Cu. Whole Milk 1 Cu. Whole Milk
2 Tbsp. Parmigiano Reggiano (grated) 2 Tbsp. Parmigiano Reggiano (grated)
Kosher Salt Kosher Salt
For the Marinara Sauce: subheading: For the Marinara Sauce:
2 Tbsp. Olive Oil 2 Tbsp. Olive Oil
½ Yellow Onion (finely chopped) ½ Yellow Onion (finely chopped)
2 Cloves Garlic (thinly sliced) 2 Cloves Garlic (thinly sliced)
2 Sprigs Basil 2 Sprigs Basil
1 28-oz. Can Whole Peeled Tomatoes 1 28-oz. Can Whole Peeled Tomatoes
Kosher Salt Kosher Salt
Fresh Cracked Black Pepper Fresh Cracked Black Pepper
For the Pasta: subheading: For the Pasta:
1 Lb. Lasagna Pasta Noodles 1 Lb. Lasagna Pasta Noodles
1 Cu. Béchamel Sauce 1 Cu. Béchamel Sauce
¾ Lb. Prosciutto ¾ Lb. Prosciutto
1⅓ Cu. Fontina Cheese (sliced thin) 1⅓ Cu. Fontina Cheese (sliced thin)
1½ Cu. Marinara Sauce 1½ Cu. Marinara Sauce
⅓ Cu. Parmigiano Reggiano (grated) ⅓ Cu. Parmigiano Reggiano (grated)

For the Béchamel Sauce: subheading: For the Béchamel Sauce:
Whisk milk and flour in a saucepan together, add butter and place pan over mediumhigh heat.
Keep whisking until sauce thickens. Season with salt and the 2 tablespoons of grated Parmigiano Reggiano cheese.
For the Marinara Sauce: subheading: For the Marinara Sauce:
Heat oil in a heavy pot over medium. Cook onion, stirring occasionally, until very soft, 8 to 10 minutes. Add garlic and cook, stirring occasionally, until very soft, about 5 minutes; stir in basil. Add tomatoes, crushing with your hands as you go; season with salt and pepper and bring to a simmer. Reduce heat; simmer gently, stirring occasionally, until sauce is thick, about 1 hour. Season with salt and pepper. Let cool.
For the Pasta: subheading: For the Pasta:
Cook just 3 lasagna pieces at a time in salted boiling water. Remove with a slotted spoon and place on kitchen towels. Turn them over to dry on both sides.
Pre-heat the oven to 375° F.
Coat the bottom of a large baking dish with 1 cup of the marinara sauce.
Spread a thin layer of béchamel on the pasta pieces, then sprinkle with grated Parmigiano Reggiano cheese and place slices of prosciutto and cheese on top. Roll up each in piece into a cylinder. Place them close together cut side up in baking dish.  Continue the process until the dish is full - if you have space left use crumpled balls of foil to fill in the space and keep the rolls upright.
Use kitchen scissors to nick the rolls in a few places and pull out pasta “petals” turning them down a little so they stay open during baking.
Dot the top of the pasta roses with the remaining marinara sauce and sprinkle with Parmigiano-Reggiano cheese. Bake for 30 minutes or until the top of the “roses” are crisp and golden.