Summary

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

1. 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.
2. Cut the ham into cubes. Clean the rocket, wash, spin dry and chop very finely. Peel and finely chop the onion and garlic.
3. Preheat the oven to 180 ° C top / bottom heat.
4. Heat the oil, sweat the onions and garlic in it until translucent.
5. Mix the onion mixture with ham, rocket, ricotta, eggs and 100 g parmesan, season with salt, pepper and nutmeg.
6. Drain the lasagna sheets and spread a thin layer with the mixture. Roll up from the short side, cut each into 3 equal parts.
7. 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.