For the 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. Increase heat to medium-high.

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 oven to 450 degrees.

Mix the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt and pepper in a medium bowl to blend.

Boil the noodles until just tender but still firm to bite.

Drain and arrange in a single layer to prevent them from sticking.

Butter a 13x9x2 inch glass baking dish.

Pour the bechamel sauce over the bottom of the prepared dish.

Lay out 4 lasagna noodle on a work surface, the spread a large spoonful (about 3 tablespoons worth) of the ricotta mixture evenly over each noodle.

Starting at 1 end, roll each noodle like a jelly roll.

Lay the lasagna rolls seam 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 sauce in a small saucepan over medium heat until hot, serve alongside.