Lasagne rolls

 
                               Lasagne Rolls
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----SAUCE-----
    4      teaspoon      Olive Oil
    1      teaspoon      Dried Basil -- 1/2 t. Marjoram
    2      md            Onions Chopped
      1/2  teaspoon      Pepper -- 1/4 t. Rosemary
    2      md            Garlic Cloves Minced
      1/2  cup           Dry White Wine
    1      md            Red Pepper Chopped
    1      can           Tomatoes Undrained (1 lb)
    1      md            Carrot Minced
    2      tablespoon    Tomato Paste
                         -----FILLING-----
    1      tablespoon    Olive Oil
      1/8  teaspoon      Rosemary
      1/2  pound         Mushrooms Coarsely Chopped
      1/8  teaspoon      Mace
    1      lg            Leek Coarsely Chopped
      1/8  teaspoon      Pepper
    1      md            Shallot Coarsely Chopped
    8      tablespoon    Parmesan Cheese
    1      md            Garlic Clove Minced
    6                    Lasagne Noodles (Ruffled
      1/4  teaspoon      Marjoram
                         Edges)
      1/4  teaspoon      Grated Lemon Peel
 
 Sauce: Heat Oil in Heavy Large Skillet Over Medium-High Heat.  Add Onions,
Garlic, Pepper, Carrot, Basil, Marjoram, Pepper & Marjoram. Cook Until
Vegetables Are Tender, Stirring Frequently. Add Wine & Boil Until Almost
All Liquid Evaporates, About 5 Min.  Add Tomatoes; Break Up Large Pieces With
Spoon.	Mix in Tomato Paste.  Reduce Heat To Low, Cover & Cook 45 Min.,
Stirring Occasionally.	Uncover & Simmer Until Sauce Thickens Slightly,
Stirring Frequenlty, About 10 Min. (Can Be Prepared 1 Day Ahead And
Refrigerated.) Filling:  Heat Oil in Skillet Over Medium Heat. Add Mushrooms,
Leek, Shallot, Garlic, Marjoram, Lemon Peel, Rosemary, Mace & Pepper &
Cook 30 Min., Stirring Occasionally.  Uncover & Simmer Until Reduced To
Thick Paste, Stirring Occasionally, About 10 Min. Mix in 5 T. Parmesan &
Salt.
 Transfer To Small Bowl.  Cover & Refrigerate At Least 20 Min. (Filling Can
Be Prepared 1 Day Ahead.) Preheat Oven To 375. Cook Noodles Until Tender But
Firm To Bite. Drain & Submerge in Cold Water & Drain.  Spread Half Of
Tomato Sauce Over Bottom Of 9 in. Square Baking Pan.  Pat 1 Noodle Dry. Place
On Work Surface. Spread 3 T. Filling On Noodle, Leaving 1 1 /2 Inch Border At
Each End. Roll Up Jelly Roll Fashion.  Arrange Seam Side Down Over Sauce.
Repeat With Other Noodles, Arranging in Pan So They Just Touch. Cover With Foil
And Bake 25 Min. Spoon Remaining Saucedecoratively Over Rolls. Cover & Bake
20 Min.
 Sprinle With Remaining 3 T. Parmesan. Bake Uncovered Until Cheese Melts, About
5 Min.
 
 
 
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