Sevafrica.com
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Sevafrica.com
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This twist on a classic recipe takes the mess out of dishing up lasagne because it's prepared in individual serving sizes. It freezes nicely and will be perfect for your summer parties, so you can make it well in advance if you know you will be jammed for time.
- 769ml jars of sausage-flavored pasta sauce
- 1 small onion, chopped
- 284g ground turkey
- 284g sausage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon Italian seasoning
- 2 large eggs
- 3 cups low-fat ricotta cheese
- 1/2 cup Parmesan cheese
- 3 cups shredded mozzarella cheese
- 12 cooked lasagne noodles (boil for 14 to 16 minutes to allow for breakage)
- Heat the oven to 180°C. Prepare two appropriately sized pans by coating them with cooking spray and spreading a 1/2 cup of the pasta sauce in the bottom of each.
- In a large saucepan, brown the onion, ground turkey, and sausage. Drain any excess fat; add 1 jar of pasta sauce, the salt, pepper, and Italian seasoning. Bring the mixture to a boil and simmer for 15 minutes.
- In a bowl, lightly beat the eggs and then stir in the ricotta, Parmesan, and 2 cups of the mozzarella until thoroughly mixed.
- Boil the noodles in salted water until tender, rinse in cold water, and set them aside. When they've cooled, cut each noodle in half lengthwise.
- On a tray, lay out a strip of noodle and spread about 2 tablespoons of the cheese mixture along the entire length. Then spread about 2 tablespoons of the meat mixture on top of the cheese. Carefully roll up the noodle and place it, frilled edge up, in one of the prepared pans. Repeat with the remaining noodles.
- Pour the remaining sauce over the rolls and garnish the top of each roll with the last cup of mozzarella. Cover each pan with aluminum foil and bake the rolls for 30 minutes. Remove the foil and bake for 15 minutes more. Makes 24 servings.
Sourced From: Familyfun
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