Place lasagna sheets in boiling water for 3 to 4 min. so that they are pliable and “rollable”.
Make a cream with cream cheese, chopped shallots, pressed garlic cloves and whipped cream.
Remove the stem from the chard leaves and blanch in boiling hot salted water for 3 minutes, rinse and dry.
Place two lasagna sheets side by side, top with chard, place a slice of cooked ham on top, spread with cream cheese cream and roll up.
Place the finished cannelloni in a buttered gratin dish.
Stir wine, milk, whipped cream and olive oil, add grated cheese and form over the cannelloni so that they are covered.
Bake for about 30 to 35 minutes in the oven heated to 180 °C. The whipped cream should be slightly set.
The whipped cream should stiffen slightly and the whole thing should be golden brown.
Cool a little before serving and enjoy with red wine.
If there is a little bit of the sauce left over, just heat it slightly and add it.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.