I spied this new (for me) type of pasta bake on a Swedish food blog. You take fresh lasagne sheets, add cheese and ham (and possibly courgette as well, which I forgot), roll them up, cut them in half and place them in a gratin dish. Add tomato sauce, bechamel and grated cheese. Really nice and more upscale than your regular pasta bake. And it is great to serve with bread to soak up the sauce.
Delizie alla Romagnola, serves 2Adapted from this recipe.
8 fresh lasagne sheets
6 large slices good quality smoked ham
24 slices medium hard cheese, I used cheddar and Emmenthal cheese
50 ml grated cheese (same as above)
400 g passata
2 tbsp balsamic vinegar
1/2 tso sugar
2 tsp dried Italian herbs
salt, black pepper
2 tbsp butter
2 tbsp plain flour
500 ml milk
1 dash of concentrated chicken stock
50 ml grated cheese
salt, white pepper
Place about 3 slices of cheese on each lasagne sheet. Divide the ham between the sheets and put it on top of the cheese. Roll them up from the shortest side. Place the rolls on a flat surface, i.e. a chopping board or plate with a weight on top so the rolls will keep their shape.
Add all the ingredients for the tomato sauce into a sauce pan. Bring to the boil and let it thicken while stirring, for 15 minutes.
Melt the butter for the bechamel in a non stick pan. Add the flour while whisking. Add some of the milk and stir with a whisk. Once the sauce has thickened a little add more milk and repeat this until you have used up all the milk and the sauce is thick. Add the cheese and let it melt. Season to taste with stock concentrate, nutmeg, salt and pepper.
Grease a gratin dish (10x20cm). Cut the lasagne sheet rolls in half and place them with the cut upwards. Pour over the tomato sauce, followed by the bechamel. Sprinkle grated cheese on top and bake in 200C for 15-20 minutes. Serve with bread/garlic bread and a nice salad.