S-1243_lasagne_minimag
Tip

Lasagna rolls can be prepared ahead and reheated just before serving.

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Lasagna and Ham Rolls

  • Preparation time
    30 minutes
  • Chilling time
    10 minutes
  • Serves
    4 servings
Ingredients
  • 4 slices Paysan ham
  • 4 lasagna noodles, cooked al dente
  • 2 tbsp (30 mL) butter
  • 4 leek stems (green part only), blanched
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1/4 cup (60 mL) cornstarch
  • 3 cups (750 mL) 10% M.F. Québon Ultra’Cream Coffee Cream
  • 4 oz (120 g) cream cheese
  • 1/2 cup (125 mL) grated Parmesan cheese
  • Salt and freshly ground pepper
  • 1 cup (250 mL) frozen vegetable mix for spaghetti, defrosted
  • 2 1/2 cups (625 mL) frozen broccoli, defrosted
  • 2 tbsp (30 mL) chopped chives
  • Chives, for decoraring
Preparation
  1. Preheat oven to 180°C (350°F).
  2. Place a slice of ham on each noodle; roll up to make 4 cylinders, 3” (7.5 cm) wide with space in the middle.
  3. Attach each cylinder with a toothpick or tie up with a leek stem.
  4. Stand up in 4 individual gratin dishes.
  5. Cover with foil and set aside.
  6. 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.
  7. Add cheeses and whisk until melted.
  8. Add salt and pepper to taste; add vegetables and chopped chives.
  9. Using a slotted spoon, fill rolls with hot vegetables.
  10. Spoon sauce over top.
  11. Reheat in oven, if necessary.
  12. Garnish with remaining chives.
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