Las Cruces Lasagne Rolls
Source of Recipe
Internet
List of Ingredients
12 pieces of lasagne noodles, uncooked
1 (15-oz.) container part skim Ricotta cheese
2 eggs or egg substitute
3 tbsp. fresh cilantro, chopped, OR 1 tbsp. dried cilantro
1 cup Monterey Jack cheese
Sauce:
1 medium onion, chopped
2 tbsp. fresh cilantro, chopped, OR 2 tsp. dried
1 tbsp. chili powder
2 (16-oz.) cans low sodium stewed tomatoes
1 (4-oz.) can chopped green chiles
2 tbsp. vegetable oil
1 clove garlic, minced
1 1/2 tsp. ground cumin
1 tsp. pepper
1/2 tsp. oregano Recipe
Prepare pasta according to pkg. directions, drain.
To prepare sauce:
In a large skillet, saut� onion and minced garlic in oil. Add tomatoes, chiles and remaining sauce ingredients. Simmer slowly for approx. 15 minutes. Remove from heat. Reserve approx. 1 cup of sauce to accompany finished dish.
To prepare filling:
Mix ricotta cheese, beaten eggs and cilantro in bowl. Reserve 1/2 cup Monterey Jack cheese, add remainder to filling and combine well.
To assemble:
Cover bottom of 10x6-in. or 1 1/2 qt. oblong baking dish with 1/4 of sauce. Spread approx. 1/4 cup cheese filling on each noodle, and roll into a cylinder.
Arrange rolls on top of sauce in baking dish. Cover with sauce. Sprinkle with reserved cheese.
Cover and bake at 350�F. for approx. 45 minutes. Remove from oven.
Pass reserved sauce to pour on as desired.
Serves 6.
|
|