Canneloni Style Lasagna
Source of Recipe
Diergergs Market Monthly Newsletter
Recipe Introduction
I made this for the first time for a family get-together and it was a big hit. I liked it because it has no ricotta cheese in it, and I'm not a big fan. This one does take a little work, though. Not as simple as a regular lasagna.
List of Ingredients
Filling
1 pound lean ground pork
1 pound ground veal (I used ground round instead)
2 cloves garlic
1 package (10 oz.) frozen chopped spinach, thawed and undrained
3 large eggs
1 tsp. Italian seasoning, or to taste
1 tsp. salt
1/2 tsp. freshly ground black pepper
Your favorite bottled spaghetti sauce
White sauce:
5 T. butter
2 minced garlic cloves
1/2 flour
3 1/2 c. milk
Melt butter in heavy pan. Add garlic and 1/2 c. flour and stir until smooth and flour flavor is cooke out. Add milk and stir until medium thickness is achieved.
1 box no-boil lasagna noodles
16 ounces mozarella cheese (shredded)
Recipe
Filling directions. After cooking meat and draining, fit food processor with stell knife blade. With machine running, drop garlic through feed tube and process untill finely chopped. Add pork and veal, spinach, eggs, Italian seasonings, salt and pepper; process until lmeat is ground and mixture is well combined. Set aside.
Make white sauce as above.
To assemble:
Coat baking dish with cooking spray. Place a quarter of red sauce on bottom. Add layer of noodles, then meat mixture and cheese, white sauce, red sauce. Repeat until all ingredients are used up. Reserve enough of the white and red sauces to combine and pour over entire dish before baking. Top with cheese and sprinkle liberally with parmesan before baking. Bake covered at 375 degrees 40 minutes. Bake an additional 15-20 minutes until browned and bubbly.
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