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Filled Lasagne Rolls With Two Sauces Recipe
|Lasagna sheets||12 (Approximately 2 Inches Wide And 10 Inches Long)|
|Cheese filling/Spinach and mushroom filling / sausage and veal filling||2 Cup (32 tbs)|
|Marinara sauce||2 Cup (32 tbs)|
|Balsamella sauce||1 1⁄2 Cup (24 tbs)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 5407 Calories from Fat 1299
% Daily Value*
Total Fat 146 g225.3%
Saturated Fat 76.3 g381.5%
Trans Fat 0 g
Cholesterol 274.5 mg
Sodium 5345.2 mg222.7%
Total Carbohydrates 757 g252.3%
Dietary Fiber 4.6 g18.4%
Sugars 45.6 g
Protein 259 g517.6%
Vitamin A 27.6% Vitamin C
Calcium 346% Iron 15.6%
*Based on a 2000 Calorie diet
2. Place about 3 tablespoons of filling on each strip and with a rubber spatula or knife, spread the filling along the strip as evenly as you can. Roll each strip as tightly as you can.
3. Preheat the oven to 350 degrees. In a 9 by 12-inch baking dish, spoon several tablespoons of balsamella sauce lightly coating the bottom of the baking dish. Arrange the lasagne rolls in the dish, fitting them snugly side by side being sure the seamside is down.
4. Pour the tomato sauce overall and then spoon the remaining balsamella sauce by striating across the red sauce, like thin long clouds in the sky. Sprinkle parmesan cheese overall.
5. Cover lightly with foil and bake for 25 to 30 minutes. Remove the foil the last 10 minutes of baking. Pasta and sauce should be hot and bubbly.