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On the next day, the lady and her mother-in-law came to the village and heard that a countrywoman was attacked by a whirlwind when bringing food to the farm.
On the next day, the lady and her mother-in-law came to the village and heard that a countrywoman was attacked by a whirlwind when bringing food to the farm.

Lasagna Rolls

Get ready to get addicted to these lasagna rolls

— MUSHROOM MIXTURE —

 

Ingredients:

  • 2 tbsp butter
  • 2 tsp Olive oil
  • 1/2 Large onion, diced
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, chopped
  • 2 tsp White wine
  • 1/2 cup Chicken broth
  • 50g baby kale

 

Directions:

  1. Melt the butter in a pan over medium heat, add the onions and
    mushrooms and cook until the mushrooms start to caramelize, about 15-20
    minutes.
  2. Add the garlic to the mushrooms and cook until fragrant, about a minute.
  3. Add the wine and deglaze the pan, then add chicken broth.
  4. Add the baby kale and cook until tender.

 

 

 

— TOMATO BOLOGNESE SAUCE —

 

Ingredients:

  • ½ Large Onion
  • 5 cloves Garlic
  • 100g Celery
  • 2/3 Canned diced Tomatoes
  • 25g Tomato paste
  • 360g Ground Beef
  • 1 tbsp Italian seasoning
  • 1 tbsp Dried parsley
  • 400ml Chicken broth
  • 1 tsp White wine
  • 1 tbsp Olive oil
  • Salt and pepper to taste

 

Directions:

  1. Mix all the ingredients together
  2. Cook it for about 20min

 

 

 

— LASAGNA ROLL UPS —

 

Ingredients:

  • 6 lasagna noodles, cooked
  • 1 cup ricotta
  • 1 cup mozzarella, shredded

 

Directions:

  1. Lay the lasagna noodles out, spread a thin layer of the ricotta onto each
    lasagna noodle, top with the mushroom mixture and tomato sauce and roll
    up the noodles.
  2. Spread the tomato sauce around the bottom of baking tray, place the
    lasagna roll-ups in, top with the tomato sauce and the mozzarella.
  3. Bake in a preheated 375 o F/190 o C oven until golden brown on top and
    bubbling on the sides, about 20-35 minutes.