1/2 cup grated carrot
1/2 cup chopped fresh parsley
1 tablespoon butter
1 pound fresh tomatoes, diced
salt and black pepper to taste
1 cup chopped walnuts or hazelnuts
1/2 cup chopped fresh cilantro
3 tablespoons olive oil
1 cup ricotta cheese
4 tablespoons grated Parmesan cheese
9 lasagna noodles, cooked and drained (prefer larger sheets)
1/2 cup grated mozzarella cheese
1/2 cup grated carrot
1/2 cup chopped fresh parsley
1 tablespoon butter
1 pound fresh tomatoes, diced
salt and black pepper to taste
1 cup chopped walnuts or hazelnuts
1/2 cup chopped fresh cilantro
3 tablespoons olive oil
1 cup ricotta cheese
4 tablespoons grated Parmesan cheese
9 lasagna noodles, cooked and drained (prefer larger sheets)
1/2 cup grated mozzarella cheese
Fry the carrot and parsley in butter or margarine until soft but not golden, then add the tomatoes, salt, and black pepper
Bring to a boil, then reduce heat and simmer for 25 minutes
Strain the mixture through a fine-mesh sieve and keep warm
Melt the ricotta cheese with the grated Parmesan cheese and season with salt and black pepper
Spread a small amount of the cheese mixture onto each lasagna noodle
Roll up the noodles, then place two rolls in each of six individual ceramic baking dishes
Pour some tomato sauce into the bottom of each dish, followed by the rolled noodles
Cover with remaining sauce and top with grated mozzarella cheese
Cover with aluminum foil and bake at moderate temperature (180°C) for 20 minutes
Remove the foil and sprinkle with Parmesan cheese
Return to oven and bake an additional 5 minutes or until cheese is melted
Therefore, we have prepared 18 lasagna roll-ups serving 9 people.
