Description
Baked pasta roses with cheese and smoked turkey are a stunning and comforting Italian-inspired oven dish. Rolled lasagne sheets are filled with creamy cheese and smoky turkey, then baked in béchamel sauce for a golden, creamy, crowd-pleasing meal.
Ingredients
- 6 lasagne sheets (approximately 18 x 8 cm each), fresh or dried
- 250 g soft creamy cheese (stracchino-style, ricotta, or mascarpone)
- 100 g very thin smoked turkey slices
- 70 g grated hard cheese suitable for baking
- 70 g unsalted butter
- 70 g all-purpose flour
- 700 ml whole milk
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- A small pinch of ground nutmeg
- Optional (for homemade fresh pasta): 4 large eggs
- Optional: 400 g Italian “00” flour or all-purpose flour
- Optional: A large pinch of salt
Instructions
- If using dried or store-bought lasagne sheets, blanch them in salted boiling water until flexible, then place on a damp kitchen towel to cool.
- Prepare the béchamel sauce: melt butter in a saucepan over low heat, stir in flour and cook for 1 minute. Gradually whisk in milk and cook until thickened. Season with salt, pepper, and nutmeg, then set aside.
- Lay a lasagne sheet flat and spread a thin layer of creamy cheese over it. Sprinkle lightly with grated cheese and top with smoked turkey slices.
- Roll the sheet tightly into a log. Repeat with remaining sheets. Optionally refrigerate rolls for 30–60 minutes for easier slicing.
- Cut each roll into pieces about 3 cm wide to form the pasta roses.
- Preheat oven to 180°C (350°F). Spread a thin layer of béchamel sauce in a baking dish and arrange pasta roses upright, snugly.
- Pour remaining béchamel over the roses and sprinkle with the remaining grated cheese.
- Cover loosely and bake for 15 minutes. Uncover and bake for another 15–20 minutes until golden on top.
- Let rest for 5 minutes before serving.
Notes
- Can be made a day ahead and refrigerated before baking.
- Use mozzarella or fontina-style cheese for a melty texture.
- For a vegetarian version, replace turkey with sautéed mushrooms or spinach.
- Store leftovers in the fridge for up to 3 days and reheat in oven or microwave.
- Add fresh herbs like parsley or basil for added freshness.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion (1/6 of recipe)
- Calories: 480
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 85 mg
