Lasagna Roll Ups
|Olive oil||45 Milliliter|
|Garlic||1 Clove (5 gm), minced|
|Onion||1 Medium, finely diced|
|Celery stalks||2 , finely diced|
|Sliced mushrooms||115 Gram|
|Basil leaves||5 Milliliter|
|Thyme leaves||3 Milliliter|
|Oregano leaves||3 Milliliter|
|Cayenne pepper||1 Milliliter|
|Peeled seeded chopped tomatoes||1 2857⁄10000 Kilogram|
|Pasta verde||2 Cup (32 tbs) (Adjust Quantity As Needed)|
|Ricotta cheese||375 Milliliter|
|Grated cheddar cheese||375 Milliliter|
|Chopped chives||45 Milliliter|
|Cracked black pepper||3 Milliliter|
Sauce: In a large sauce pan, heat the oil.
Add the garlic, onion, celery, and mushrooms, saute until tender.
Add the seasonings and tomatoes.
Simmer over low heat for 3 hours or until desired thickness is achieved.
Pasta: Process pasta, cut into lasagna noodles.
In a mixing bowl, blend the cheeses with the seasonings and eggs-Spoon mixture onto noodles and roll in a jelly roll fashion.
Place in a baking dish, cover with sauce and bake in a 375°F (190°C) preheated oven for 30 minutes, covered.
Remove cover and continue to bake for an additional 15 minutes.