Nutrition & Diet Coach

Peggy Korody North San Diego Registered Dietitian Nutritionist

Ham & Cheese Rosettes

Written By: Peggy Korody - Jan• 07•18

A few years ago, my husband and I went to San Juan Capistrano to have lunch with his brother and sister-in-law. We choose an Italian restaurant and I saw an item on the menu I never had before – Ham & Cheese Rosettes. It looked interesting, so I ordered the dish. It was amazing! So of course, I needed to find out how to make them.  I looked at several recipes online to use as a guide, and then I came up with this recipe. It’s amazingly simple to make.  I hope you enjoy it as much as we do.


Ham & Cheese Rosettes


  • Ingredients
  • 6 sheets fresh lasagna sheets
  • 12 slices thin deli ham
  • 12 slices thin provolone cheese*
  • ½ cup Parmesan cheese, grated
  • Sauce
  • 2 cups heavy cream
  • 2 Tbsp. tomato paste**
  • 2 cloves garlic, minced
  • Fresh nutmeg, grated


  1. Preheat oven to 425° F. Coat a baking dish with cooking spray.
  2. Layout one of the lasagna sheets on work surface. Layer 2 slices of ham, top with 2 slices of cheese. Roll up the pasta from the long side, like a jelly roll. Cut the roll in half, then each half into thirds. Place cut side down (vertically) in prepared baking dish. Continue with the remaining lasagna sheets.
  3. In a bowl, mix the cream, tomato paste, garlic, and grate some fresh nutmeg into the mix. Pour the mixture over the prepared pasta. Top with the Parmesan cheese.
  4. Bake for 20-25 minutes, until bubbly and golden. Sauce thickens while cooking.


*Depending on the size of your lasagna sheet, you may need 3 slices of cheese. You want to cover the pasta.

**Do you hate to open a can of tomato paste for just 1-2 tablespoons? Just freeze the remaining in 1 tablespoon scoops. I use an ice cube tray to freeze them, each cube is approximately 1 tablespoon. Once frozen I pop them out and put in a freezer bag for use in my next dish.


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