5-ingredient Rondelli recipe: Easy, quick and super delicious

Hello, everyone, today we’re going to learn how to make Rondelli using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

How to Make 5-ingredient Rondelli

A delicious and unique way to use lasagna noodles, layering ham and mozzarella, all topped with an irresistible sauce. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

1 package oven-ready lasagna noodles
1 cup grated Parmesan cheese
7 ounces sliced ham – (200g)
7 ounces sliced mozzarella cheese – (200g)
Sauce of your choice (tomato sauce or white sauce)

Instructions:

Prepare the pasta: Cook the lasagna sheets according to the package instructions. Once cooked, drain and set aside.Initial setup: On a flat surface, such as a cutting board or countertop, lay out one cooked lasagna sheet.Add the ingredients:

Then, spread the slices of ham over the pasta, covering the entire surface evenly.
Next, place the slices of mozzarella cheese on top of the ham.
After that, sprinkle a generous amount of grated Parmesan cheese over the mozzarella.

Roll the lasagna: Carefully begin rolling up the sheet with the ham and cheese filling. Roll it firmly but not too tightly to avoid tearing the pasta.Cut the rondellis: Continue rolling until the entire lasagna sheet forms a complete roll. Use a sharp knife to slice the roll into individual portions, creating the rondellis.Prepare for baking:

Then, arrange the cut rondellis in a baking dish, placing them cut-side down.
Next, cover the rondellis with your preferred sauce, either tomato or white sauce.
After that, sprinkle more grated Parmesan cheese on top.

Bake:

Preheat the oven to 356 °F (180 °C).
Finally, place the baking dish in the oven and bake for about 20 to 25 minutes, or until the cheese is melted and lightly golden.

Serve: Remove from the oven and serve the rondellis while hot.