Ingredients
1 container of fresh pasta for lasagna (500g)
350g of mozzarella
Prosciutto affettato 350g
margarina for ungere
4 pots of salsa of pomodoro fatta in casa
100g of parmigiano grattugiato
Foglie di basilico
pomodorini to decorate
I passaggi
The first thing to do is to prepare the media temperature.
On a pan and pulp surface, spread the fresh lasagna.
Disappear in any quadrato of the lasagna of a mozzarella fetta and a prosciutto fetta.
Once you have prepared the shape and the prosciutto, sprinkle the pasta mixture as you do with a rotolo. Add these ingredients to the inside of the pasta.
Grease a large baking dish with margarine and arrange the lasagna rolls next to each other. Make sure to leave some space between them so they cook evenly.
Coat the lasagna rolls with tomato sauce. Make sure all the rolls are well covered with sauce.
Sprinkle the grated parmesan cheese over the lasagna rolls.
Place the dish in the preheated oven and bake the lasagna rolls for about 20 minutes, or until golden brown and bubbly.
Once the lasagna rolls are done, let them cool slightly. Sprinkle the rolls with basil leaves for a fresh touch and garnish with cherry tomatoes.
That’s it! Serve the rolls warm and accompany them with a fresh salad or your favorite dressing.
