Ham and mushroom lasagna rolls are very showy, yet really simple to make.
With this dish, we can serve a first course different from the usual and certainly very satisfying, rich, and flavorful that can be served in many occasions, from informal gatherings to parties.
Regarding the ingredients, I’ll tell you that you can choose any cheese you like, as long as it’s a soft one: Emmental, Gruyere, provolone, etc…
As for mushrooms, I like to use champignons, they’re quite flavorful but not too expensive. Choose quality cooked ham. Frozen mixed mushrooms are also fine, but I recommend chopping them a bit with a mezzaluna after cooking, don’t leave large pieces, otherwise, you won’t succeed in rolling up your lasagna.
The seasoning is strictly white, to avoid the tomato overshadowing the flavors: the classic béchamel sauce also blends perfectly into the recipe.
Let it gratin well in the oven to form that golden crust that turns it into an even more inviting delicacy. Personally, I find ready-made lasagna sheets very practical, but when I have time, I also make the dough!
A simple dish but of great quality, capable of bringing a smile to the table.
Regarding the béchamel, we can make it at home, or to make the recipe even faster, use the ready-made one.
I’ll also leave you with the light béchamel recipe and the gluten-free one with rice milk.
I’ve included cooking times for both oven and air fryer.
Now all that’s left to do is to put on the apron and get to work! Let’s start!
I invite you to try them; I’m sure you’ll love them too.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 705.46 (Kcal)
- Carbohydrates 44.83 (g) of which sugars 13.59 (g)
- Proteins 34.39 (g)
- Fat 44.31 (g) of which saturated 24.14 (g)of which unsaturated 14.04 (g)
- Fibers 2.01 (g)
- Sodium 3,022.71 (mg)
Indicative values for a portion of 180 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
Ham and Mushroom Lasagna Rolls
- 4 lasagna sheets (fresh egg)
- 7 oz cheese (emmental, gruyere, mozzarella or other soft cheese)
- 7 oz cooked ham
- 2.8 oz parmesan
- 14 oz champignon mushrooms (or mixed or frozen)
- to taste extra virgin olive oil
- to taste salt
- 1 clove garlic
- 2 cups milk
- 0.4 cup all-purpose flour
- 0.4 cup butter
- salt
- nutmeg
Tools
- Baking Dish
- Air Fryers
- Pan
Steps
Preparing these delicious Ham and Mushroom Lasagna Rolls is very easy.
To prepare the béchamel, heat up the milk.
In another saucepan, melt the butter over low heat, add the salt and nutmeg, remove the pan from the heat, add the flour and continue stirring with the whisk to avoid lumps.
Put the pan back on the heat, continue stirring until the mixture starts to take on a light golden color, incorporate the hot milk and stir vigorously with the whisk.
Cook until it starts to boil to achieve good density.
Set it aside.
Clean them with a knife and slice them as usual.
Brown the garlic in a pan with olive oil.
Then add the mushrooms and cook them over medium heat.
When the mushrooms are cooked, adjust the salt and remove from the heat.(If you use frozen mushrooms, I recommend chopping them a bit with a mezzaluna after cooking).
Spread some tablespoons of béchamel on the pasta sheets, place the ham slices, cheese cubes, and grated cheese, and finish with the mushrooms.
Make sure to leave the edges free by about 0.4 inches to prevent the filling from spilling out when rolling the pasta.
Cut the rolls into 1.5-inch thickness.
Lightly butter a baking dish, sprinkle the bottom with béchamel, and place the rolls.
Cover with more béchamel and parmesan.
Bake in a preheated static oven at 340-355°F and let cook for 20-25 minutes.
For air fryer cooking, place the pan in the fryer and cook at 340°F for 20-23 minutes.
(Obviously, check as each air fryer has its own times).Afterward, remove from the oven, add a sprinkle of parmesan to the pasta, and put it back in the oven to gratin for 5 minutes at 390°F.
Always check.
Remove from oven and let rest for about 5 minutes.
Serve and enjoy these delicious Ham and Mushroom Lasagna Rolls hot.
Bon Appetit
Tips
BÉCHAMEL: If not used immediately, let it cool covered with plastic wrap in contact, to prevent a crust from forming on the surface.
It keeps for a couple of days in the fridge in an airtight container. When needed, to make it soft and smooth again, beat it with electric beaters for a few moments and add a drop of milk to achieve the right consistency.
If you want a denser béchamel, increase the amounts of flour and butter.
Conversely, if you want it more liquid, increase the milk doses.
Béchamel can be frozen for up to 4 or 5 weeks.
For convenience, you can freeze your rolls either cooked and reheat them in the oven, air fryer, or microwave when needed.
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