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Curly lasagna roses with peas and ham

Curly lasagna roses with peas and ham

Difficulty Easy – Ready in 45 min.
Servers 6
500 g of dried curly lasagna | 400 g of sweet scamorza | 300 g of Prague ham | 50 g of grated parmesan | A fresh spring onion | 400 g of frozen peas | One liter of bechamel sauce (not too thick) | A knob of butter | Salt and Pepper To Taste. | Extra virgin olive oil to taste
What we need: Pot, parchment paper, pan, big hole grater, bowl, round baking tray

1. We cook the pasta in a pot with abundant salted water for about seven minutes. We also combine a little oil to prevent the lasagna from sticking together. Drain them and let them cool flat on parchment paper.

2. In a pan, brown the finely chopped spring onion. We combine frozen peas, season with salt and pepper and cook for about ten minutes. Let’s not exaggerate with the times: peas must remain crunchy. Let them cool.

3. With a large hole grater, we grate the sweet scamorza. Place the cold lasagna on a surface, two at a time, slightly overlapping the edges in order to create longer strips.

4. We spread a veil of béchamel sauce on each strip of pasta, spreading it well with a spoon, and we make the pea cooked in a pan, the Prague ham into small pieces, the grated scamorza cheese and plenty of grain.

5. We roll the lasagna as if to form large rolls and arrange them, side by side and upwards, in a buttered pan and with a little bechamel on the bottom. We can also cut each roll in half to make it lower.

6. We pour more béchamel on the surface of our pasta, making it pour again into the rolls. We sprinkle with parmesan and grated scamorza cheese. Bake for about half an hour at 180 degrees and then serve.

A nice recipe, very fun, that satisfies everyone on the table. The original presentation makes it perfect for a special lunch

Tips
Small single portions
We can make these curly lasagna roses even single portion, for a cheerful picnic or a trip out of town. Or, simply, to present them on the table in a different and more original way. After stuffing and rolling the pasta, we cut each strip in half and arrange them inside colored cocottine (two rolls are sufficient for each portion) with bechamel sauce on the bottom. We put on the surface, also in this case, other bechamel, scamorza and grated cheese. Bake them at 180 degrees for 30 minutes and then serve them or, alternatively, let them cool to take them out for our special lunch.

Perfect combinations
The combination of peas with cooked ham is really tasty. But we can also fill this particular first course with other ingredients of our choice. For example, it will be perfect based on artichokes

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