Creamy lasagna rolls with ham and provolone from the oven
If you have a few slices of cold cuts in the fridge, it's the perfect opportunity for a simple oven dish. Instead of layering the pasta in a dish, simply roll it up and bake it in a creamy sauce.
- 6 Lasagna plate
- 30 g Butter
- 2 cloves of garlic (chopped)
- 10 g wheat flour type 405
- 360 ml whipped cream
- 120 ml milk
- 0.5 tsp ground nutmeg
- 0.5 tsp Dijon mustard 🛒 (optional)
- Salt and pepper (to taste)
- 24 slices of cooked ham
- 12 slices of Provolone
- 45 g grated Parmesan
- fresh parsley (chopped)
- Preheat the oven to 190 °C and grease a casserole dish.
- Cook the lasagna sheets until they are just al dente. Drain them and lay them flat on a clean work surface.
- Melt the butter in a saucepan over medium heat. Add the chopped garlic and sauté for one minute. Stir in the flour and cook for another minute.
- Slowly whisk in the heavy cream and milk until the sauce is smooth. Add nutmeg, Dijon mustard, salt, and pepper. Let it simmer until slightly thickened.
- Lay out each lasagna sheet. Top it with 4 slices of ham and 2 slices of provolone. Roll it up tightly and place it seam-side down in the baking dish.
- First, spread some sauce on the bottom of the dish to prevent sticking.
- Arrange the rolls and pour the remaining sauce over them. Sprinkle with Parmesan cheese. Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the aluminum foil and bake for another 10 minutes, until bubbling and golden brown. Let it rest for 5 minutes, then garnish with parsley and serve.
Ham and cheese lasagna rolls: Relaxed enjoyment
These ham and cheese lasagna rolls require only a few simple steps and a short list of ingredients. The base consists of traditional lasagna sheets, which are transformed with cream, flavorful provolone, and tender ham. The idea is strongly reminiscent of the traditional Italian pasta dish rotolo. In rotolo, the filling usually consists of spinach and ricotta before the dough is rolled. Here, we opt for a more savory version, made particularly rich by the melted cheese and creamy sauce. Provolone is ideal because it melts beautifully and has a subtle tang that harmonizes perfectly with the mild cream.
To make the pasta sheets easier to work with, first cook them in plenty of salted water until al dente. Then, it's important to drain them briefly and lay them out flat so they don't stick together. Once they've cooled slightly, you can easily add the toppings. Be sure to slice the ham as thinly as possible. Thick slices make rolling difficult and can cause the pasta to tear. Distribute the cheese evenly over the ham and then roll up the sheets with gentle pressure. This creates compact spirals that will hold their shape later in the baking dish.
While the pasta cooks, prepare the sauce. A simple cream base is often all you need, seasoned generously with salt, pepper, and perhaps a pinch of nutmeg. Pour the sauce directly into the baking dish and arrange the rolled pasta upright or at a slight angle. In the oven, the flavors meld together. The edges of the pasta become slightly crispy on the surface, while the bottom remains soft and moist in the sauce. The combination of melted cheese, savory ham, and the creamy sauce makes this dish incredibly warming.
The combination of layered lasagna and filled pasta brings variety to your plate. Our ham and cheese lasagna rolls are perfect for a relaxed evening on the sofa, but they also make a great impression when you're expecting guests. The pretty spirals look especially good when you arrange them individually on flat plates and drizzle them with a little extra sauce from the dish. Alternatively, simply place the hot casserole dish directly in the center of the table so everyone can help themselves. Craving more pasta? Our miso corn pasta, our eggplant and tomato pasta, and our fig pasta with balsamic vinegar and pine nuts are just as unforgettable.
