Lasagna Rolls

The other day I got a notification that the Tasting Table was live on Facebook from Don Angie Restaurant, in New York, making the famous lasagna for two!  It looked amazing and I realized I had similar ingredients in the house. The restaurant used a Bechemel sauce instead of the ricotta.

It was a simple dish to put together. The boiled Lasagna noodles are dried and ricotta is spread over them. Next sauce goes on top of the ricotta, I left the meat to the side and just used the tomatoes. Then a sprinkling of shredded Mozzarella and Parmesan goes over the sauce. A little sauce is added to the bottom of a baking dish. The noodles are rolled up and placed in the baking dish, standing up. More sauce is added to the top of the lasagna. The meat from the sauce is placed around the lasagna rolls. Sprinkle a little more cheese on top, cover the dish with foil, and place in a 350˚ preheated oven for 20 minutes. Uncover and cook for another 5 to 10 minutes. Delicious!!!

And of course we needed Italian Bread.



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