Monday, 2 July 2012

Lasagna Rotolo
Lasagna Rotolo

1 c broccoli stem, outside fiber removed and stem diced, par boiled
1 270g Philadelphia Cooking Creme Savoury Garlic
1 cup chopped flat leaf parsley
1/4 tsp nutmeg
1/3 c parmesan
3 cup prepared homemade tomato sauce
14 instant lasagna sheets
Soften the lasagna sheets for easy rolling in a large pot of salted boiling water for 5 min.
Drain and place in a large bowl with ice water
In a med size bowl mix all ingredients together except tomato sauce.
Pour 1 cup of sauce onto bottom of cassarole dish large enough to hold everything. Set aside
Place 1 pasta sheet on a flat plate and spread approx 3 tbsp of filling on  the length of the sheet.
Roll edge facing you away from you and place seam side down on casserole dish.  Continue until mixture and pasta are finished. Pour 2 cup sauce over pasta. Cover with foil and bake in a 350F oven until knife can pierce through easily. Let sit out to rest and absorb any excess liquid for approx.15min.

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