These creamy lasagna roll ups are made with a creamy, cheesy mixture, packed with ham and broccoli, and topped with a cheesy cream sauce.
Course dinner, Main Course
Cuisine American, Italian
Keyword broccoli, ham, kisses, lasagna, lasagna roll ups
Servings 12roll ups
Author Lyuba Brooke
2 - 8ozcream cheese packssoftened
8ozsharp white cheddar cheesegrated
2cupsdiced Sugardale Prestige Ham Roast
2cupsfinely chopped broccoli floretsblanched
Fresh cracked black pepper
1 1/2cupsheavy whipping cream
3ozsharp white cheddar cheesegrated
Optional: more grated white cheddar cheese for topping
Heat up a tall pot of water over medium-high heat until simmering.
Throw in finely chopped broccoli florets and let them cook until turn bright green. Take them out with a slotted spoon onto a paper towel. (This will only take a couple of minutes.) Pat them dry with a paper towel.
In the same water, cook lasagna noodles until just cooked, even al dente. Drain off all the water and lay out lasagna noodles on top of parchment paper. Make them nice and straight.
In a large mixing bowl, combine cream cheese, salt, pepper, and grated white cheddar cheese. Mix well until combined (you can use a mixer).
Add diced ham and blanched broccoli florets to the cream cheese mixture. Mix well, until all incorporate throughout.
Spread a thin layer of the broccoli ham mixture all over each lasagna noodle.
Roll up the noodles with filling.
Preheat oven to 350 and grease a 9x13 baking dish.
Place lasagna roll ups seam down in the baking dish.
Sauce: In a small sauce pot, heat up oil over medium heat and add pressed garlic. Saute garlic until fragrant and whisk in heavy whipping cream. Heat heavy cream through until hot but not boiling. Whisk in grated white cheddar cheese and keep slowly mixing until cheese is completely melted and blended.
Add some salt to taste and pour sauce all over the lasagna rolls.
Add some more grated cheese on top if you wish.
Bake for 18-20 minutes.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.