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Nidi Di Rondine

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: Sammarinesi


  • 12 lasagna pasta noodles
  • ¾ lb Prosciutto di parma sliced thin
  • 1 ⅓ cup Fontina cheese thin slices
  • 12 fresh Basil leaves
  • 1 ½ cups marinara sauce
  • Parmigiano Reggiano to sprinkle on top

Bechamel Sauce

  • 3 tbsp all purpose flour
  • 2 tbsp butter
  • 1 ½ cups milk
  • tsp grated nutmeg
  • 2 tbsp Parmigiano Reggiano cheese grated
  • salt to taste


Bechamel Sauce

  • Whisk the milk and flour in a saucepan, then add the butter and place the pan over moderate high heat. Keep whisking until sauce thickens
  • .Season with salt, nutmeg and the 2 tablespoons of grated Parmigiano-Reggiano cheese.


  • Cook a few lasagna pieces at a time in salted boiling water.
  • Remove with a slotted spoon and place on kitchen towels.
  • Turn them over to dry on both sides.

Assembly and Baking

  • Pre-heat the oven to 375°F.
  • Coat the bottom of a large baking dish with 1 cup of marinara sauce.
  • Spread a layer of béchamel on the pasta pieces, then sprinkle with grated Parmigiano-Reggiano cheese and place slices of prosciutto, then basil, then fontina cheese on top.
  • Roll up each in piece into a cylinder.
  • Place them close together cut side up in baking dish. Continue the process until the dish is full. If you have space left use crumpled balls of foil to fill in the space and keep the rolls upright.
  • Bake for 30 minutes or until the top of the “roses” are crisp and golden.