Lasagna rolls: the recipe for the delicious and spectacular first course with ham and cheese

Ingredients
FRESH EGG SHEETS FOR LASAGNA
250 gr
THINLY SLICED ​​COOKED HAM
200 gr
THINLY SLICED ​​PROVOLA
200 gr
GRATED PARMESAN CHEESE
to taste
FOR THE BECHAMEL
MILK
500ml
BUTTER
50 gr
00 FLOUR
50 gr
SALT
to taste
NUTMEG
to taste
The lasagna rolls are a simple and simple first course scenographic, ideal to bring to the table on holidays or for Sunday lunch with the family. Here the ready-made sheets of fresh egg pasta are filled with a layer of creamy bechamel sauce a> homemade, cooked ham and sliced ​​provola, then rolled up and then cut into rounds of about 4 cm thick.

Once ready, simply place the rolls obtained standing up in a 22 cm diameter baking dish, wrap them with plenty of bechamel and grated parmesanChristmas menu or Easter menu as an alternative to the traditional < a i=7>lasagna alla bolognese.

If you wish, you can replace the smoked provola with another string cheese, or you can play with the ingredients and choose your favorite filling also taking into account the season of the year: ricotta and spinach, sautéed mushrooms and scamorza, basil pesto and mozzarella, pumpkin and Asiago puree, grilled vegetables and fontina…

Lovers of sauce will be able to try their hand at a version with meat ragù< at i=4>, with or without bechamel, while those who have time available can make the egg pasta by hand.

Find out how to prepare lasagna rolls by following the step-by-step procedure and advice. If you liked this recipe, also try the lasagne roses.

How to prepare lasagna rolls

Step 1
First prepare the béchamel: melt the butter in a saucepan with a thick bottom, pour in the sifted flour
1
, all at once, and mix continuously with a whisk until you obtain a lightly golden roux.

Step 2
Slowly add the hot milk
2
, add salt and flavor with a pinch of nutmeg, then continue cooking over medium heat, stirring constantly. When the béchamel has reached the right density, remove from the heat.

Step 3
Make the rolls: sprinkle the lasagna sheets with a little of bechamel
3
, taking care to leave the edges free.

Step 4
Stuff with cooked ham
4
.

Step 5
Finish with thinly sliced ​​provola cheese
5
.

Step 6
Roll up the pastry from the short side
6
.

Step 7
Using a smooth-bladed knife, cut rolls about 4 cm thick
7
.

Step 8
Distribute a generous layer of bechamel on the bottom of a 22cm diameter baking dish
8
.

Step 9
As they are ready, place the lasagna rolls standing up in the baking dish
9
.

Step 10
Cover with the remaining bechamel
10
.

Step 11
Sprinkle with a generous handful of grated parmesan
11
and place in a static oven at 200°C for 25-30 minutes.

Step 12
Once the cooking time has passed, take the lasagna rolls out of the oven
12
, bring to the table and serve.

storage
The lasagna rolls can be kept in the fridge, in an airtight container, for 2 days maximum.