Liberty Vineyards & Winery - www.libertywinery.com
(716) 672-4520, firstname.lastname@example.org
2861 US Route 20, Sheridan, NY 14135
Lasagna Rolls with Herb Cream Sauce
Enjoy with Liberty Vineyards Diamond or Diamond Select wine,
Ingredients - Lasagna Roll/Stuffing Ingredients:
- 1 box lasagna noodles 2 tablespoons butter 1 clove garlic, finely minced 1 cup zucchini, thinly sliced 1 cup yellow pepper, sliced and cut into 1” pieces 1/2 cup red onion, coarsely chopped 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons fresh basil, torn 1 teaspoon fresh oregano, chopped 1 egg, slightly beaten 2 cups shredded mozzarella/provolone blend 1/2 cup good-quality parmesan cheese, grated 15 ounces ricotta cheese 2 medium tomatoes, seeded, cut into 1/2" pieces2 tablespoons butter 2 tablespoons flour 1/4 teaspoon salt 1/4 teaspoon black pepper 1 cup milk 1 cup shredded mozzarella/provolone 1/4 cup fresh parsley, chopped 1 tablespoon torn fresh basil 2 tablespoons good-quality grated parmesan cheese
- For lasagna rolls, heat oven to 350 degrees. Cook lasagna noodles according to package directions until al dente; rinse and set aside. Melt butter in medium skillet. Stir in garlic; add zucchini, yellow pepper, red onion, salt, pepper, 2 tablespoons basil and 1 teaspoon oregano. Cook over medium heat, stirring occasionally, until vegetables are crisp-tender (about 6 minutes). Meanwhile, stir together egg and 2 cups mozzarella/provolone cheese blend, 1/2 cup good-quality grated parmesan cheese, and ricotta cheese in large bowl. Stir in tomatoes and cooked vegetable mixture. Take a lasagna noodle, and place approximately 2 tablespoons mixture toward the end of the roll. Carefully roll the noodle with the stuffing inside. Place roll in a 13” x 9” baking pan. Continue stuffing all the noodles and place in pan. For sauce, Melt 2 tablespoons butter over medium heat in a 2 quart saucepan. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly. Add milk; continue cooking until sauce begins to thicken (about 1 to 2 minutes). Stir in 1 cup mozzarella cheese, 1 tablespoon parsley and 1 tablespoon torn basil. Continue cooking, stirring occasionally, until cheese is melted (about 2 to 4 minutes). Pour sauce over lasagna rolls; sprinkle with 2 tablespoons parmesan cheese. Bake for 25 to 30 minutes or until heated through. Enjoy with a glass of Dry Diamond or Diamond Select wine.