Lasagne Roulades with Ricotta and Ham
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 lasagne plate (s)
- 1 tablespoon olive oil
- Salt water
- 200 g cooked ham in one piece
- 1 bunch rocket
- 1 onion (s)
- 2 cloves garlic)
- 400 g ricotta
- 2 egg (s)
- 150 g parmesan, rated
- Salt and pepper from the mill
- Nutmeg, freshly grated
- Fat for the shape
- 2 teaspoons butter
Print Recipe
Pin Recipe Instructions
- Cook the lasagne plates in plenty of boiling salted water with 1 tablespoon of oil until soft (even with lasagne plates without pre-cooking). Remove one at a time with a slotted spoon and place in a bowl of cold water. Be careful not to stick them together.
- Cut the ham into cubes. Clean the rocket, wash, spin dry and chop very finely. Peel and finely chop the onion and garlic.
- Preheat the oven to 180 ° C top / bottom heat.
- Heat the oil, sweat the onions and garlic in it until translucent.
- Mix the onion mixture with ham, rocket, ricotta, eggs and 100 g parmesan, season with salt, pepper and nutmeg.
- Drain the lasagna sheets and spread a thin layer with the mixture. Roll up from the short side, cut each into 3 equal parts.
- Place the pasta rolls in a greased ovenproof dish, sprinkle with the remaining parmesan and top with flakes of butter. Bake on the middle rack in the oven for about 15 minutes until golden.
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