Lasagna ROLLS Ham and Cheese

Lasagna rolls are a tasty and flavorful first course to prepare instead of the classic layered lasagna, perfect for Sunday lunch or on festive days.

The fresh egg lasagna sheets, previously filled with béchamel, ham and cheese, are rolled up and then sliced: the result will be tasty little lasagna rolls to arrange in a baking dish, cover with béchamel and finally bake for a few minutes to form an irresistible golden crust.

For the recipe you can make fresh egg pasta yourself, or if you have little time available, use ready-made sheets and the same goes for the béchamel.

For the filling I chose a classic that I love very much: ham, béchamel and melting cheese, but you can choose whatever you prefer: ricotta and spinach works well, meat ragù and béchamel, or simply tomato sauce and mozzarella.

A delicious dish with a delicate flavor that will literally fly off the plates, winning over young and old who will especially appreciate the crunchy golden crust that forms during baking.

Perfect as a festive first course and for special occasions such as Easter, Christmas, Birthdays, Buffets!

LASAGNA ROLLS Ham and Cheese

Difficulty: Very easy
Cost: Economical
Preparation time: 20 Minutes
Cooking time: 25 Minutes
Portions: 4 servings
Cooking methods: Oven
Cuisine: Italian

268.68 Kcal

calories per serving

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Energy 268.68 (Kcal)
Carbohydrates 31.08 (g) of which sugars 5.36 (g)
Proteins 13.56 (g)
Fat 10.09 (g) of which saturated 5.78 (g)of which unsaturated 3.65 (g)
Fibers 1.15 (g)
Sodium 1,100.96 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1.1 lbs fresh egg lasagna sheets (fresh)
9 oz cooked ham
7 oz provola cheese (thinly sliced)
2 oz Parmigiano Reggiano PDO
1 cup whole milk
3 tbsp all-purpose flour
1 pinch salt
2 tbsp butter
to taste nutmeg

Preparation

You can easily buy ready-made béchamel if you don’t have the time or desire to make it yourself.
If you prefer to prepare béchamel at home, follow the recipe Bechamel RECIPE — easy and tips to fix the most common mistakes
Bring plenty of salted water to a boil and add one tablespoon of oil. Immerse the sheets one at a time and blanch them for a few seconds.
Lift them out with a slotted spoon and dry them lightly with a kitchen towel.
On a cutting board place one sheet and spread a few tablespoons of béchamel, slices of ham, thin slices of provola and grated Parmigiano.
Roll the sheet lengthwise, then cut the roll into three pieces and repeat with all sheets. Grease a baking dish, spread béchamel on the bottom, arrange the rolls side by side. Top with more béchamel and a generous handful of grated Parmigiano. Bake in a preheated oven at 356°F for about 25-30 minutes, until a delicious golden crust forms on top. Remove from the oven and let rest for a few minutes so they can set before serving.

TIPS

To get perfect rolls and cut them easily, let the assembled rolls rest in the refrigerator for about 30 minutes, or about 10 minutes in the freezer, then cut them with a very sharp knife.

For the last 10 minutes of baking, activate the broiler so as to obtain a delicious golden crust.

You can fill the lasagna rolls with ricotta and spinach or with whatever filling you prefer or have available. You can also prepare a ‘red’ version with tomato sauce and mozzarella.

STORAGE

You can store them in the fridge ready to bake for about 3 days. Once baked, they keep in the refrigerator in an airtight container for 2 days. Reheat in the oven or microwave before serving.

You can freeze them either raw or cooked.

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