Filled Lasagna Rolls
Pasta
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Cook Time
1 h
Servings
4
Difficulty
Easy
Prep Time
40 Min
Description
These filled lasagna rolls are a delicious and fun alternative to classic lasagna. Perfect for a Sunday lunch with the family or a dinner with friends, they are prepared quickly and easily. The filling, based on béchamel, pesto, soft cheese, cooked ham and fontina, is an explosion of flavors that will win everyone over. I love them because they are easy to customize with the ingredients I prefer, such as spinach, mushrooms or ricotta. A unique dish that warms the heart and delights the palate!
Ingredients (7 ingredients)
-
5 piece fresh lasagna sheet
-
600 g béchamel
-
80 g pesto
-
200 g soft cheese
-
150 g sliced cooked ham
-
200 g sliced fontina
-
80 g grated cheese
Preparation (12 steps)
Béchamel in the first filling
Roll out a sheet of lasagna on a work surface and evenly distribute part of the béchamel.
Pesto in the first filling
Add 40g of pesto to the béchamel and spread everything with a spoon to cover the entire surface of the sheet.
Soft cheese in the first filling
Distribute 100g of grated soft cheese over the pesto.
Roll up the first sheet
Gently roll the lasagna sheet around the filling, forming a compact roll.
Cut the first roll
Cut the roll into 5 equally wide rounds (about 2 cm each).
Béchamel in the second filling
Place another sheet of lasagna on the surface and put some béchamel on top.
Cooked ham and fontina in the second filling
Add 75g of sliced cooked ham and 100g of sliced fontina to the béchamel.
Roll up the second sheet
Roll the sheet around the filling, forming a compact roll.
Cut the second roll
Cut the roll into 5 equal parts (about 2 cm each).
Assembly in the baking dish
Spread a little béchamel (about 100g) on the bottom of a 26×18 cm baking dish and place the rolls, alternating the two fillings.
Cover with béchamel and cheese
Cover everything with more béchamel (about 200g) and sprinkle with 80g of grated cheese for gratinating.
Baking in the oven
Bake in a preheated ventilated oven at 180 °C for about 20 minutes, until the surface is golden brown.
Finished cooking? Great! 🎉
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Created by
Chiara Rinaldi
2
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Milk (including lactose)
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