HUGE GIVEAWAY GOING ON UNTIL FRIDAY MAY 6TH!!!
STARBUCKS COFFEE TO 3 LUCKY WINNERS
PAMPERED CHEF CHILI LIME RUB TO 2 LUCKY WINNERS
SEVERAL TRIPS TO MEXICO WHILE SUPPLIES LAST!
NO PURCHASE NECESSARY!
This is a recipe that I used to make all the time, but haven't made since before Daniel was born. Not necessarily this particular lasagna roll, but lasagna rolls in general. I used to make them ALL THE TIME. I don't know why I haven't made them in so long...maybe it was just one of those things that got lost in my repertoire when I moved from one state to another, had a child, and life changed. Whenever I used to make them I got rave reviews. I used to make all sorts, from gorgonzola walnut to regular old tomato basil and cheese. Lasagna rolls easy to make and the perfect make ahead, throw in the oven later recipe. These ham and cheese roll ups were always a hit, especially with my husband. I decided to make them because he came up to me last week and said "you know what you haven't made in awhile?" and then mentioned he'd really like me to make these. I hope you enjoy them as much as we do.
- 12 lasagna noodles, cooked according to package directions
- 1 (16 oz) tub ricotta cheese
- 1 cup grated mozzarella cheese
- 1 cup grated swiss cheese
- 1/2 cup grated parmesan cheese
- 2 cups homemade or store bought Alfredo sauce (I like to use Newman's Own when I don't make my own)
- 1/2 lb deli ham, chopped (I like to ask the deli to chop it fresh because I am quite leery of the deli counter...those of you who read often know that about me:) )
- 2 eggs
Preheat oven to 400 degrees (skip this step if you are making ahead, and heat oven when ready to bake). Pour half of the Alfredo sauce into the bottom of a 13X9 casserole dish (I like to use my 13X9 stone), and spread evenly over the bottom, set aside. In a medium bowl, mix together the ricotta, the ham, the eggs, and half of each of the cheeses (so 1/2 cup of the mozzarella, 1/2 c. of the swiss, and 1/4 cup of the parmesan). Spread a generous amount of ham and cheese filling evenly onto one of the lasagna noodles, and roll up. Place the roll seam side down in the casserole dish. Repeat with remaining noodles and filling. Pour the remaining Alfredo sauce over the rolls and spread evenly. Sprinkle the rest of the cheese over the rolls. If making ahead, cover with foil or plastic wrap and place in the fridge. Can be made at least one day ahead. If baking right away, place in the preheated oven, covered with foil, for 20 minutes. Remove the foil and bake an additional 10 minutes or until the cheese is bubbly. I like to serve these with a side of broccoli or asparagus.
Until next time, happy and HEALTHY cooking and EATING!