This dish incorporates mushrooms, zucchini, kale and sundried tomatoes rolled in Lasagna sheets and tenderly baked to perfection in a delicious Olivieri meat sauce, and finally topped with a mix of mozzarella and parmesan.
|1||(350 g) Package Olivieri® Lasagna Sheets|
|5||Slices Bacon, diced|
|3||Cloves garlic, minced|
|2.5 cups||(625 mL) Chopped mushrooms|
|1.5 cups||(375 mL) Chopped yellow zucchini|
|5||(1.25 L) Chopped kale, stems removed|
|.25 cup||(60 mL) Chopped sundried tomatoes|
|1 tsp||(5 mL) Chili flakes (optional)|
|1.5 cups||(375 mL) Ricotta cheese, crumbled|
|.75 cup||(175 mL) Freshly grated Parmesan cheese, divided|
|1 cup||(250 mL) Grated Mozzarella cheese|
|Salt and pepper|
|3 cups||(750 mL) Olivieri® Meat Sauce|
PREHEAT oven to 350°F (180°C).
SLICE lasagna sheets in half lengthwise and set aside.
COOK bacon in a large skillet over medium-high until crisp, about 8-10 minutes. Remove bacon with a slotted spoon and set aside. Discard all but 2 tbsp (30 mL) of the bacon drippings. Add onion, garlic, mushrooms, and zucchini to the pan and sauté until soft and fragrant, about 5 minutes. Add kale and cook until wilted, about 2-3 minutes. Stir in sundried tomatoes, and chili flakes if using. Remove from the heat and let cool. When mixture has cooled, stir in the ricotta, bacon and ½ cup (125 mL) of parmesan cheese.
ASSEMBLE by spreading 1 cup (250 mL) of the meat sauce in the bottom of a 9x13” (3.5 L) baking dish. Place about ? cup (80 mL) of the cooled filling on each of the strips of lasagna. Spread mixture over ¾ of each strip then roll each starting at the filling covered end. Place each roll in the prepared baking dish seam side down. Cover with the remaining sauce and sprinkle with the remaining parmesan and mozzarella cheese.
COVER the pan with aluminum foil and bake for 35 minutes. Remove the aluminum foil and continue to bake for 10 minutes or until the cheese is melted and brown.
Show More Comments
No Comments yet