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Lasagna and Ham Rolls
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Preparation Time:
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30 minutes
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Cooking Time:
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10 minutes
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Serves:
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4
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Ingredients
4 slices Paysan ham
30 mL (2 tbsp) Sealtest butter
4 lasagna noodles, cooked al dente
4 leek stems (green part only), blanched
1 small onion, finely chopped
1 garlic clove, minced
60 mL (1/4 cup) cornstarch
750 mL (3 cups) 10 % Ultra’cream or Sealtest cream
120 g (4 oz) cream cheese
125 mL (1/2 cup) grated Parmesan cheese
salt and freshly ground pepper
250 mL (1 cup) frozen vegetable mix for spaghetti, defrosted
625 mL (2 1/2 cups) frozen broccoli, defrosted
30 mL (2 tbsp) chopped chives
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Preparation
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1.
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Preheat oven to 180°C (350°F).
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2.
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Place a slice of ham on each noodle; roll up to make 4 cylinders 7.5 cm (3 inches) wide at the open ends.
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3.. |
Attach each cylinder with a toothpick or tie up with a leek stem.
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4. |
Stand up in 4 individual gratin dishes. |
5. |
Cover with foil and set aside. |
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6.
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In a saucepan, melt butter and cook onion and garlic for 3 minutes. Dissolve cornstarch in cream; stir into onion mixture and cook over medium-high heat, whisking constantly, until thickened.
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7. |
Add cheese and Parmesan and whisk until melted. |
8. |
Add salt and pepper to taste; add vegetables and chives. |
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9.
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Using a slotted spoon, fill rolls with hot vegetables.
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10. |
Spoon sauce over top. |
11. |
Reheat in oven, if necessary. |
12. |
Garnish with chives. |
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Tip
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•
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Lasagna rolls can be prepared ahead and reheated just before serving.
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