Stuffed Cannelloni with Ham Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 lasagne plate (s)
- 8 slices ham (press ham)
- 8 slices cheese (Gouda)
- 8 slices Parma ham
- 150 g spinach leaves, frozen
- 1 onion (s), chopped
- 2 cloves garlic, chopped
- 1 tablespoon olive oil
- salt
- pepper
- Nutmeg, grated
- 50 g butter
- 2 tablespoon flour
- 750 ml milk
- Parmesan, grated
- in Butter, flakes
Print Recipe
Pin Recipe Instructions
- Cook the lasagne sheets in salted water until al dente. Roast the onion and garlic in olive oil, add the spinach and sauté a little. Season with salt, pepper and grated nutmeg. Spread out the lasagne sheets, top with ham, Gouda, Parma ham and a tablespoon of spinach. Roll up the lasagne sheets and layer them in a buttered dish.
- Bechamel sauce: melt butter in a saucepan, add flour and stir with a whisk. Pour milk on top and let it boil down, stirring constantly. Season the sauce with salt, pepper and nutmeg. Pour the bechamel sauce over the cannelloni. Scatter parmesan over the top and place a few flakes of butter on top and bake in the oven at 180 ° for 15 minutes.
- Green salad goes well with it.
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