Lasagna and Ham Rolls

A quick lasagna and ham rolls recipe topped with a creamy sauce and filled with a hot vegetable mix for your weekday dinner.

Cooling time
10 min.
Preparation time
30 min.
4 servings
  • 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
  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.

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