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Ham, chèvre and mushroom lasagna spirals

Ham, chèvre and mushroom lasagna spirals

Main course | Easy | 1 hour 25 minutes
Main course
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 340
  • Lipides 12 g 18 %
    • Saturated fat  5 g
    • 26 %
  • Cholesterol 45 mg
  • Sodium  650 mg 27 %
  • Carbohydrate 41 g 14 %
    • Fibre  4 g 16 %
    • Sugars  41 g
  • Protein 19 g
    • Vitamin A 15 %
    • Vitamin C 30 %
    • Calcium 20 %
    • Iron 25 %
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Recipe details

Ingredients

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Directions

  1. Preheat oven to 180°C (350°F).
  2. In a large skillet, heat 15 mL of oil over high heat. Add half of chopped garlic with mushrooms and leeks, and cook for 2 minutes. Season with salt and pepper. Reserve.
  3. Heat remaining oil in the same skillet over medium-high heat and sauté remaining garlic for 1 minute. Add tomatoes, tomato juice, sugar, hot pepper flakes and basil. Bring to a boil and reduce heat to low.
  4. Combine mushroom mixture with ricotta and goat cheeses. Spread onto ¾ of each lasagna noodle, and then top with 2 half-slices of ham per noodle. Roll up each noodle starting at the bare end (the cheese will hold the spirals together). Cut each rolled noodle into two spirals.
  5. Pour sauce into a large lasagna dish. Arrange rolls in dish in a single layer. Cover with aluminum foil and bake in the oven for 40 minutes, or until the lasagna is hot.
  6. Remove foil and sprinkle Parmesan cheese on top. Broil for 2 to 3 minutes, or until the cheese is lightly browned.
  7. Serve with a green salad.

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