Stuffed lasagna rolls

Ingredients for 4 servings:

• 1 garlic clove(s)
• 2 onions
• 1 kg tomatoes, approx. 8 medium-sized
• 2 tbsp olive oil
• 1 pinch(s) of sugar
• salt and pepper
• Paprika powder
• 9 lasagna sheets
• 1 bell pepper(s), yellow
• ½ bunch thyme
• ½ bunch parsley
• 500 g ricotta
• 6 slices of cooked ham, long, approx. 200 g
• 75 g cheese, grated (Gouda)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cannelloni

Peel and finely dice the garlic and onion. Wash the tomatoes and grate them on a coarse grater until only the skin remains. Heat the oil and fry the onion and garlic. Add the tomatoes and season with salt, pepper, and sugar. Simmer over low heat for about 10 minutes. Season with salt and pepper to taste. Cook the lasagna sheets in boiling salted water for 5-6 minutes. Remove with a slotted spoon and refresh. Trim and wash the bell pepper and dice very finely. Wash the herbs, pat dry, and finely chop. Mix the ricotta with the herbs and paprika, season with salt, pepper, and paprika to taste. Cut the ham slices into thirds lengthwise. Drain the lasagna sheets and cut them in half lengthwise. Top with ham, spread with ricotta (about 0.5 cm thick), and roll up. Spread half of the tomato sauce in an oblong baking dish and place the lasagna rolls in it. Spread the remaining sauce into the gaps and sprinkle the Gouda cheese on top. Bake in a preheated oven at 200°C, fan oven 175°C, gas mark 3 for 20-25 minutes.