La Tablée Des Chefs : Ham, ricotta, and arugula lasagna rolls with tomato-vegetable sauce

Ham, ricotta, and arugula lasagna rolls with tomato-vegetable sauce

Serves: 4
Preparation time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes



  • 15 mL (1 tbsp.) olive oil
  • 1 bag (600 g) Arctic Gardens Vegetables for Lasagna
  • 3 sprigs thyme, leaves removed
  • 2 cloves garlic, chopped
  • 1 can (796 mL/28 oz.) crushed tomatoes
  • 2.5 mL (½ tsp.) salt
  • 5 mL (1 tsp.) pepper
  • 15 mL (1 tbsp.) sugar
  • 10 basil leaves, minced


  • 175 mL (¾ cup) ricotta (about 200 g)
  • ½ lemon, zested
  • To taste, salt and pepper
  • 1 container (142 g) baby arugula
  • 15 mL (1 tbsp.) butter
  • 8 lasagna noodles, cooked and strained
  • 8 slices ham cut in half lengthwise (about 200 g)
  • 310 mL (1¼ cup) grated mozzarella (approx. 150 g)


  1. Preheat the oven to 200°C (400°F).
  2. Heat the oil in a medium saucepan and sweat the vegetables, thyme, and garlic over medium heat for 5 minutes.
  3. Add the tomatoes, salt, pepper, and sugar, and simmer for about 15 minutes.
  4. Add the basil and then pour sauce into a lasagna dish.
  5. Mix together the ricotta, lemon zest, salt, and pepper in a bowl. Set aside.
  6. Quickly wilt the arugula in butter in a hot skillet and set aside.
  7. Spread out pasta on a work surface and top with ham slices. Spread with ricotta cheese and finish with arugula.
  8. Roll pasta up and place on top of sauce.
  9. Sprinkle cheese over top and bake for 15 minutes.
This recipe is being made available to you as part of My homemade lunch campaign, an initiative of La Tablée des Chefs, presented by IGA in collaboration with the Government of Quebec. Starting August 18th, make a $2 donation in any IGA supermarket to encourage our youth to cook!