At the point when time is crunched and you need a little Italian solace food, these Ham and Cheese Lasagna Roll Ups are for you. It couldn’t be simpler to assemble and prepares quickly.
For a formula this simple, I love what winds up getting served on the table.
A fragile, warm and messy pasta loaded up with cuts of ham and cheddar all shrouded in a great cream sauce that thickens as it lessens in the stove. The nutmeg subtlety and messy goodness are too nice to even consider leaving behind.
In case you’re in a pasta sort of state of mind attempt my Chicken Tortellini Dijon Alfredo, Browned Butter Pasta with Grilled Sausages or my Creamy Pesto Chicken Pasta. Regardless of whether it’s for lunch or present with a side serving of mixed greens and supper is finished. Appreciate!
Ingredients
- 6 Oven Ready Lasagne Sheets (See Note 1)
- 24 slices deli ham (low sodium) thin sliced
- 12 slices provolone cheese
- 16 oz heavy cream
- 1/2 tsp ground nutmeg
- 1/2 cup Parmesan or mozzarella cheese
- parsley to garnish
Instructions
- Preheat oven to 450°F. Coat a baking dish with cooking spray.
- Layer 4 slices of ham on each oven-ready lasagne sheet and top with 2 slices of provolone cheese. Roll up and slice each roll into thirds and each third in half (6 sliced rolls total for each pasta sheet).
- Place each cut roll vertically and repeat to fill baking dish. Cover with cream, nutmeg and cheese of choice.
- Bake for 20 minutes until golden and bubbling. Cream will reduce and thicken.
- Serve and spoon sauce over, top with chopped parsley garnish (optional).
Notes
- I used Rana fresh pasta sheets that are oven-ready lasagne sheets NOT uncooked lasagna noodles. You can pick these up in the refrigerated cheese and fresh pasta section of the market.
Nutrition
Calories: 963kcal | Carbohydrates: 35.6g | Protein: 41.2g | Fat: 73.3g | Saturated Fat: 44.5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21.9g | Cholesterol: 258.1mg | Sodium: 1366.7mg | Fiber: 2g | Sugar: 4.8g
