Lasagne rolls with ricotta and ham

Ingredients for 4 servings:

• 8 lasagna sheets
• 1 tbsp olive oil
• salt water
• 200 g cooked ham in one piece
• 1 bunch arugula
• 1 onion(s)
• 2 garlic cloves
• 400 g ricotta
• 2 eggs
• 150 g Parmesan, grated
• Salt and pepper from the mill
• Nutmeg, freshly grated
• Fat for the mold
• 2 tsp butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

rolled lasagna sheets topped with Parmesan cheese

Cook the lasagna sheets in plenty of boiling salted water with 1 tablespoon of oil until soft (this also applies to lasagna sheets without pre-cooking). Remove one sheet at a time with a slotted spoon and place in a bowl of cold water. Make sure they do not stick together. Dice the ham. Trim and wash the arugula, spin dry, and chop very finely. Peel the onion and garlic and chop finely. Preheat the oven to 180°C (top/bottom heat). Heat the oil and sauté the onions and garlic until translucent. Mix the onion mixture with the ham, arugula, ricotta, eggs, and 100g of Parmesan cheese, season with salt, pepper, and nutmeg. Drain the lasagna sheets and spread a thin layer of the mixture over them. Roll up from the short side and cut each into 3 equal pieces. Place the pasta rolls in a greased ovenproof dish, sprinkle with the remaining Parmesan cheese, and top with knobs of butter. Bake on the middle rack of the oven for about 15 minutes until golden brown.