|Vegetable oil||30 Milliliter (2 Tablespoons)|
|Onion||1 Small, finely chopped|
|Thyme||1⁄4 Teaspoon (1 Milliliter)|
|Oregano||1 Teaspoon (5 Milliliter)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Ground clove||1⁄4 Teaspoon (1 Milliliter)|
|Ground veal||1 Pound (500 Gram)|
|Ham slices||3 , finely chopped|
|Hot chicken stock||50 Milliliter (1/4 Cup, Hot)|
|Cooked spinach||250 Milliliter, chopped (1 Cup)|
|Mozzarella cheese||3 Ounce, diced (90 Gram)|
|Egg||1 , beaten|
|Lasagna sheets||8 , cooked (Strips)|
|White sauce||1 Liter (4 Cups, Hot)|
|Grated gruyere cheese||250 Milliliter (1 Cup)|
Preheat oven to 375°F (190°C).
Heat oil in large frying pan.
Add onion, thyme, oregano, parsley and clove; cover and cook 3 minutes.
Stir in veal and ham; season and cook 3 minutes uncovered.
Add chicken stock and spinach; cook 3 to 4 minutes.
Stir in mozzarella and cook 2 to 3 minutes while mixing.
Remove pan from heat and cool.
Add egg to bind stuffing.
Lay lasagne strips flat and sprinkle with paprika.
Spread stuffing over full length of strips and roll.
Place rolls in baking dish and cover with white sauce; top with cheese.
Bake 20 minutes in oven.