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Las Cruces Lasagna Rolls Recipes

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Las Cruces Lasagna Rolls Recipes


Spanish reds. Italian Chianti and inexpensive Super Tuscan blends.
Vino Nobile di Montalcino & Valpolicella
South African Pinotage, Chilean Malbec.


12 pieces of lasagna, uncooked
15 oz. part skim Ricotta cheese
2 eggs or egg substitute
3 Tbsps fresh cilantro, chopped, or 1
Tbsp dried cilantro
1 cup Monterey Jack cheese


1 medium onion, chopped
2 tablespoons fresh cilantro,
chopped, or 2 teaspoons dried
1 tablespoons chili powder
2 16 ounce cans low sodium stewed tomatoes
1 4 ounce can chopped green chiles
2 tablespoons vegetable oil
1 clove garlic, minced
1 1/2 teaspoons ground cumin
1 teaspoon pepper
1/2 teaspoon oregano


1. Prepare pasta according to package directions, drain.

2. To prepare sauce, in a large skillet, sauté onion and minced garlic in oil.

3. Add tomatoes, chiles and remaining sauce ingredients.

4. Simmer slowly for approximately 15 minutes. Remove from heat.

5. Reserve approximately 1 cup of sauce to accompany finished dish.

6. To prepare filling, mix ricotta cheese, beaten eggs and cilantro in bowl.

7. Reserve 1/2 cup Monterey Jack cheese, add remainder to filling and
    combine well.

8. To assemble, cover bottom of 10 x 6 inch or 1 1/2 quart oblong baking
    dish with 1/4 of sauce.

9. Spread approximately 1/4 cup cheese filling on each noodle, and roll
    into a cylinder.

10. Arrange rolls on top of sauce in baking dish. Cover with sauce.

11. Sprinkle with reserved cheese.

12. Cover and bake at 350F for approximately 45 minutes.

13. Remove from oven. Pass reserved sauce to pour on as desired.Serve and enjoy.

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