Lasagna Rollups are a mix between Lasagna and Cannelloni. Filled with Ricotta and Spinach, Mozzarella and cooked ham, then covered with delicious basil tomato sauce and béchamel.
In a pan, drizzle some olive oil and add the halved garlic clove. Add the frozen spinach and cover with the lid. Cook for about 10 minutes, until the spinach is fully cooked. Season with salt and black pepper, then drain the excess water and set them aside to cool.
Meanwhile, bring a large pot of salted water to boil. Cook the pasta for 4-5 minutes, then drain it and set each piece on a clean towel, well separated from each other otherwise they would stick.
In a bowl, mix the Ricotta cheese with the spinach, then spread the mix on each lasagna piece.
Add a piece of sliced cooked ham in the middle and sprinkle with shredded Mozzarella cheese. Roll each piece tightly.
In a baking dish, spread the tomato sauce and béchamel sauce on the bottom, then add the lasagna roll-ups on top.
Cover the roll ups with tomato sauce and white sauce, making sure the pasta is all well covered so it will finish cooking correctly in the oven.
Sprinkle the remaining Mozzarella cheese on top and bake in the preheated oven for 25-30 minutes or until golden on top.
Notes
Homemade Tomato Sauce: Sauté 1 minced garlic clove in olive oil, add 1 cup of tomato purée, half glass of water, a handful of basil leaves, and season with salt to taste. Simmer for 20 minutes.Homemade Béchamel/White Sauce: Melt 2 teaspoon of butter, then add 2 teaspoon of flour and make a paste. Add 1 cup of room temperature milk and whisk. Simmer until you get the desired creamy consistency. Season with salt and black pepper to taste.