Advice for "rotolo" recipe.

I'm going to try and recreate a dish from one of my favorite restaurants. They've got their own name for it, but it seems the proper name is "rotolo"? It's just some kind of meat and cheese rolled up in fresh pasta sheets, baked, then served in a sauce. It looks like this: https://ift.tt/2tW8IZk the meat and cheese, I'm planning to use prosciutto and mozzarella. For the sauce, I'll just do a simple creamy tomato sauce.So I'm pretty clear on how to actually prepare the rolls, just going to roll up the prosciutto and mozzarella in fresh lasagna sheets and cut them up. What I'm not so sure about is how to go about baking them and putting them together with the sauce. Should I not cook the sauce for too long and allow it to cook further in the oven with the rolls? Should I find a way to cook the rolls without the sauce and just combine them at the end?Also would appreciate any suggestions on what temperature to bake them at. Thanks! via /r/Cooking https://ift.tt/2S2ngP4