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fatkat Posted April 26, 2006 01:58 PM
Mushroom and Cheese Lasagna Rolls
12 ruffled edge lasagna noodles
1 TBS vegetable oil
1 (15 ounce) container ricotta cheese
1 (8 ounce) package mozzarella cheese, shredded
2 eggs
1/4 cup chopped fresh parsley
1-1/2 tsp salt
1/4 tsp ground nutmeg
1/4 cup butter
3/4 pound fresh mushrooms, quartered
1 (21 ounce) jar pasta sauce
1 tsp Italian seasonings
1 tsp sugar
1/4 tsp crushed red pepper flakes
Slide lasagna noodles, one at a time, into a large pot of boiling water in which you added the one TBS of vegetable oil to. cook until just tender but firm. Drain and return to pot. Cover with cold water.
Combine ricotta, half the mozzarella cheese, eggs, parsley, 1/2 tsp salt and nutmeg in a bowl.
Melt butter in a large skillet. Add mushrooms and saute over high heat until just wilted. Remove from heat.
Combine jarred sauce, Italian seasonings, sugar, remaining 1 tsp salt and red pepper flakes. Spoon half of the sauce into a 13x9x2" baking dish.
Life noodles, one at a time, from water and drain on a paper towel. Spread with 1/4 cup of the cheese mixture, 3-4 mushroom quarters along the narrow end and roll up. Place, seam side down in baking dish. Continue with the rest of the rolls and spoon sauce over. Cover with foil and bake 375° fr 25 minutes. Remove foil and sprinkle with remaining mozzarella cheese and any leftover mushrooms.
Bake 5 more minutes.
Mushroom and Cheese Lasagna Rolls
12 ruffled edge lasagna noodles
1 TBS vegetable oil
1 (15 ounce) container ricotta cheese
1 (8 ounce) package mozzarella cheese, shredded
2 eggs
1/4 cup chopped fresh parsley
1-1/2 tsp salt
1/4 tsp ground nutmeg
1/4 cup butter
3/4 pound fresh mushrooms, quartered
1 (21 ounce) jar pasta sauce
1 tsp Italian seasonings
1 tsp sugar
1/4 tsp crushed red pepper flakes
Slide lasagna noodles, one at a time, into a large pot of boiling water in which you added the one TBS of vegetable oil to. cook until just tender but firm. Drain and return to pot. Cover with cold water.
Combine ricotta, half the mozzarella cheese, eggs, parsley, 1/2 tsp salt and nutmeg in a bowl.
Melt butter in a large skillet. Add mushrooms and saute over high heat until just wilted. Remove from heat.
Combine jarred sauce, Italian seasonings, sugar, remaining 1 tsp salt and red pepper flakes. Spoon half of the sauce into a 13x9x2" baking dish.
Life noodles, one at a time, from water and drain on a paper towel. Spread with 1/4 cup of the cheese mixture, 3-4 mushroom quarters along the narrow end and roll up. Place, seam side down in baking dish. Continue with the rest of the rolls and spoon sauce over. Cover with foil and bake 375° fr 25 minutes. Remove foil and sprinkle with remaining mozzarella cheese and any leftover mushrooms.
Bake 5 more minutes.