Non ho mai mangiato dei rotoli di lasagna così gustosi e pratici come questi.

In a pan, pour a round of extra virgin olive oil and cook the mixture of meatballs prepared by mixing 250g of minced meat, 40g of Parmesan cheese, 120g of moistened bread, one whole egg, one yolk, and a little salt.

In a container, combine 500g of Roman ricotta and gradually add 200g of minced provola and just enough Parmesan.

Add previously prepared ragù to the mixture a little at a time.

Incorporate the meatball mixture and mash everything with a fork until creamy.

Cook the curly lasagna in plenty of salted water with a little oil to prevent sticking for about 5 minutes, then drain and spread them on a cloth to dry.

Stuff each lasagna sheet with the mixture, adding crumbled sausage cooked in ragù.

Roll the lasagna sheets and place them in a baking dish.

Alternate stuffing with crumbled Neapolitan salami.

Pour ragù sauce abundantly over the rolls in the baking dish and position them vertically starting from the edge.

Continue to pour more ragù over the lasagna.

Add butter flakes on top and cover the dish with aluminum foil.

Bake at 180°C for 30 minutes, removing the aluminum foil 5 minutes before the end.

Equipment Needed

Spice Level:

Dietary