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Lasagne Rolletes with Asparagus and Prosciutto


  • 500g Galbani Ricotta
  • 4 lasagne sheets
  • 450g asparagus
  • 2 tbsp pine nuts, toasted
  • 4 slices prosciutto, thinly sliced
  • 2 tbsp extra virgin olive oil
  • 1/4 cup parsley, chopped
  • 4 cups béchamel sauce

  • 5 tbsp unsalted butter
  • 1 medium brown onion
  • 3 cloves garlic
  • 32g plain flour
  • 1 2/2 cups whole milk
  • 3/4 tsp nutmeg, grated

Preparation Instructions

  1. Preheat oven to 200°C.
  2. Cook lasagne sheets according to package directions. Reserve.
  3. Blanch asparagus in salted water for 1 minute. Chill in ice water. Remove and dry. Reserve spears and separate.
  4. Mix 2 cm asparagus pieces, Galbani Ricotta, pine nuts, and salt and pepper in a small mixing bowl.
  5. Lay lasagna sheets out flat and line each with a slice of prosciutto. Evenly spread ricotta mixture over prosciutto.
  6. Roll up lasagna with mixture, ending with reserved asparagus spears. Turn rolletes on end so that spears lay flat and spiral can be seen from the sides.
  7. Place rolletes in individual baking dishes, each topped with 250 ml béchamel sauce.
  8. Cover with foil and bake for 20 minutes to warm through. Drizzle each with olive oil. Top with parsley.

To make the sauce

  1. Melt butter until foaming in medium saucepan on medium.
  2. Add onion and garlic and cook until soft and translucent, about 4 minutes.
  3. Stir in flour and cook for about 2 minutes making sure not to brown.
  4. Whisk in milk slowly and bring mixture to boil. Stir in nutmeg. Season to taste with salt and pepper.
  5. Reduce heat to low and simmer 10 minutes, whisking occasionally.
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