Las Cruces Lasagna Rolls
12 lasagna 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 cans (16-oz. each) 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
Prepare pasta according to package directions, drain.
To prepare sauce, in a large skillet, saute onion and minced garlic in oil. Add tomatoes, chiles and remaining sauce ingredients. Simmer slowly for approximately 15 minutes. Remove from heat. Reserve approximately 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-inch or 1 1/2 quart oblong baking dish with 1/4 of sauce. Spread approximately 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 350F for approximately 45 minutes. Remove from oven.
Pass reserved sauce to pour on as desired.
Servings: 6
Source: National Pasta Association
12 lasagna 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 cans (16-oz. each) 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
Prepare pasta according to package directions, drain.
To prepare sauce, in a large skillet, saute onion and minced garlic in oil. Add tomatoes, chiles and remaining sauce ingredients. Simmer slowly for approximately 15 minutes. Remove from heat. Reserve approximately 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-inch or 1 1/2 quart oblong baking dish with 1/4 of sauce. Spread approximately 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 350F for approximately 45 minutes. Remove from oven.
Pass reserved sauce to pour on as desired.
Servings: 6
Source: National Pasta Association
MsgID: 3129899
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Ricotta or Cottage Cheese ...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Ricotta or Cottage Cheese ...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (16)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pasta, Sauces
Main Dishes - Pasta, Sauces
- Sweet and Hot Spaghetti Toss with Fennel Gremolata
- Creamy Chicken and Spaghetti Bake (with make ahead instructions)
- Zucchini Sauce for Pasta (Italian)
- Spaghetti Factory's Spaghetti Myzithra
- French Tomato Sauce (using bacon, carrot, and onion)
- Panera Mac and Cheese
- Spaghetti Sauce (crock pot)
- Sun-Dried Tomato Pesto
- Aurora Restaurant Meat Sauce - Closest thing I have made
- Penne with Fresh Tomato Sauce and Pancetta
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute