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ROLLED LASAGNA


Here's Idol sa Kusina Recipe for Episode 72 / Dec. 2 - ROLLED LASAGNA



ROLLED LASAGNA


Ingredients:

  • 1LB. GROUND BEEF
  • 1JAR (26 OZ.) SPAGHETTI SAUCE
  • 1/4 CUP A.1. ORIGINAL STEAK SAUCE (OPTIONAL)
  • 1 EGG, LIGHTLY BEATEN
  • 1CUP (8 OZ.) RICOTTA CHEESE
  • 1/2CUP KRAFT GRATED PARMESAN CHEESE, DIVIDED
  • 9LASAGNA NOODLES, COOKED, DRAINED
  • 2CUPS KRAFT SHREDDED LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE, DIVIDED

Procedure:

  • 1. PREHEAT OVEN TO 350°F. BROWN MEAT IN SKILLET ON MEDIUM-HIGH HEAT; DRAIN.
  • 2. COMBINE SPAGHETTI SAUCE AND STEAK SAUCE. REMOVE HALF OF THE SAUCE MIXTURE; STIR INTO MEAT IN SKILLET. SET REMAINING SAUCE MIXTURE ASIDE FOR LATER USE.
  • 3. MIX EGG, RICOTTA CHEESE AND 1/4 CUP OF THE PARMESAN CHEESE. SPREAD EACH NOODLE WITH 2 HEAPING TABLESPOONFULS OF THE RICOTTA MIXTURE. TOP EVENLY WITH A SCANT 1/4 CUP MEAT MIXTURE AND 2 HEAPING TBSP. MOZZARELLA CHEESE.
  • 4. ROLL UP EACH NOODLE, STARTING AT ONE OF THE SHORT ENDS. PLACE IN GREASED 8-INCH SQUARE BAKING DISH. POUR REMAINING SAUCE MIXTURE OVER NOODLES.
  • 5. SPRINKLE WITH THE REMAINING PARMESAN AND MOZZARELLA CHEESES; COVER WITH FOIL.
  • 6. BAKE 45 MIN. OR UNTIL HOT AND BUBBLY.

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