Cannelloni au gratin with Parma Ham, Pesto and Buffalo Mozzarella

Cannelloni au gratin with Parma Ham, Pesto and Buffalo Mozzarella

6
30

This tasty recipe of gluten-free cannelloni prepared with dry lasagna pasta is absolutely delicious. Recipe by Marilia Cleto

Ingredients

1 package Lasagne
250 g buffalo mozzarella
200 g pesto
10 slices Parma ham
250 g unconcentrated tomato purée
200 g white sauce
to taste Parmesan cheese

Preparation

  • Cook the sheets of lasagna in a wide pan, one by one, until just before the “al dente” point, laying them on a plastic wrap on a flat surface.
  • Cover the bottom of a tin with tomato sauce, squash the buffalo mozzarella with a fork and mix it into the pesto sauce.
  • On each sheet of lasagna pasta, lay a slice of Parma ham and the pesto sauce mixed with the bufalo mozzarela, rolling the pasta like cannelloni.
  • Put the cannelloni over the tomato sauce, and finally, cover with béchamel sauce and Parmesan cheese.
  • Put in the oven at high temperature until the sauce bubbles, and the cheese is au gratin.
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