Lasagne rolls with ham ricotta filling

Name: Lasagne rolls with ham ricotta filling
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Garlic clove; 1 medium onion; 500 g Tomatoes; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar; 9 (approx. 125 g) Lasagne sheets; 1 yellow pepper; 7-10 Tbsp one 1/2 bunch each of thyme and parsley; 500 g Ricotta cheese; 6 discs (approx. 200 g) cooked ham; 75 g grated gouda cheese

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Garlic clove
1 medium onion
500 g Tomatoes
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar
9 (approx. 125 g) Lasagne sheets
1 yellow pepper
7-10 Tbsp one 1/2 bunch each of thyme and parsley
500 g Ricotta cheese
6 discs (approx. 200 g) cooked ham
75 g grated gouda cheese

Directions

1
Peel and finely dice the garlic and onion. Wash the tomatoes, grate on a coarse grater until only the skin is left. Heat the oil and sauté the onion and garlic. Add grated tomatoes, season with salt, pepper and sugar.
2
Simmer at low heat for about 10 minutes. Cook the lasagne sheets in boiling salted water for 5-6 minutes. Take out with a skimmer and place in cold water. Clean, wash and cut the peppers into small cubes.
3
Wash the herbs, dab dry and chop finely. Mix ricotta with herbs and paprika. Season to taste with pepper. Cut the ham in thirds. Drain lasagne sheets, cut in half lengthwise. Cover lasagne sheets with ham, brush with ricotta, roll up.
4
Season the tomato sauce to taste again. Spread half of the sauce in an ovenproof dish. Place the rolls in the dish. Spread the rest of the sauce in the gaps. Sprinkle with gouda. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.