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Lasagna Rolls
4 CHEESE LASAGNE ROLLS WITH BECHAMEL AND RED SAUCE (SERVES 4-6)
INGREDIENTS
1 PACKAGE REGULAR LASAGNE NOODLES
16 OZ RICOTTA CHEESE (COTTAGE CHEESE CAN SUBSTITUE)
1 EGG
¼ CUP FRESHLY GRATED PARMESAN CHEESE
¼ CUP CRUMBLED FETA
¼ CUP SHREDDED MOZZARELLA
2 CUPS OF YOUR FAVORITE SPAGHETTI SAUCE (PURCHASED)
1-2 CUPS SHREDDED MOZARELLA CHEESE
½ CUP FLAT LEAF ITALIAN PARSLEY
SALT AND PEPPER
Béchamel sauce
2 TBSP BUTTER
2 TBSP FLOUR
2 CUPS HOT MILK
SALT AND PEPPER TO TASTE
1 TBSP DRIED THYME
2 CLOVES GARLIC CHOPPED
To make béchamel, melt butter in a saucepan over medium heat. Wisk in flour, then garlic and seasonings. Cook stirring 1-2 minutes, being careful not to brown flour. Wisk in hot milk. Bring to a boil and cook 2 minutes. Remove heat, poor into 13×9 baking pan. Or a gratin pan.
Cook lasagna according to package directions. Drain well.
In food processor combine ricotta, egg, parmesan, feta, ¼ cup mozzarella and salt and pepper to taste.
Process until combined. Add parsley process a few seconds more.
Lay noodles on a flat surface. Spread approx. 4 tbsp cheese mixture down the length of each noodle. Loosely roll and place seam side down in béchamel sauce.
Top each roll with a little spaghetti sauce, then with the remaining mozzarella cheese.
Cover with foil and bake 20 -30 minutes or until bubbly throughout. Remove foil and bake another 5-10 or until lightly browned. Let sit 20 minutes before serving. Enjoy!
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