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.
- 6 sheets fresh lasagna sheets
- 12 slices thin deli ham
- 12 slices thin provolone cheese*
- ½ cup Parmesan cheese, grated
- 2 cups heavy cream
- 2 Tbsp. tomato paste**
- 2 cloves garlic, minced
- Fresh nutmeg, grated
- Preheat oven to 425° F. Coat a baking dish with cooking spray.
- 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.
- 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.
- 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.