9 cooked lasagna sheets, cut in half
Filling
1 cup of walnuts
1 cup of ricotta
1/2 cup of grated carrot
1/2 cup of chopped parsley
1/2 cup of tomato sauce
1 tablespoon of butter
3 tablespoons of olive oil
4 tablespoons of grated Parmesan cheese
1 kg of diced tomatoes
Salt and black pepper to taste
To sprinkle
1/2 cup of coarse-grated mozzarella
Accompaniments
9 individual serving dishes
9 cooked lasagna sheets, cut in half
Filling
1 cup of walnuts
1 cup of ricotta
1/2 cup of grated carrot
1/2 cup of chopped parsley
1/2 cup of tomato sauce
1 tablespoon of butter
3 tablespoons of olive oil
4 tablespoons of grated Parmesan cheese
1 kg of diced tomatoes
Salt and black pepper to taste
To sprinkle
1/2 cup of coarse-grated mozzarella
Accompaniments
9 individual serving dishes
Saute the carrot and parsley in butter until softened
Add the tomatoes, salt, and black pepper to taste, and let it simmer
Cook on low heat for 25 minutes
Mash in a blender and sift. Reserve
At another part of the recipe, blend the walnuts with tomato sauce
Add olive oil while blending
Treat the ricotta at this point, then add the walnut mixture, Parmesan cheese, salt, and black pepper to taste, and blend again
Distribute the ricotta mixture among the lasagna sheets
Roll up
Heat the oven to medium temperature
Place three tablespoons of tomato sauce in the bottom of each serving dish, and on top of that, place two rolls
Cover with the remaining tomato sauce and seal with aluminum foil
Bake for 20 minutes
Remove the foil and sprinkle with mozzarella
Bake for an additional 5 minutes and serve
