250g of fresh lasagna noodles (leaves 18 x 15)
Mushroom Sauce
1/4 cup of olive oil
2 medium onions, finely chopped
2 kg of ripe tomatoes, cubed
2 small carrots, sliced into rounds
1/4 cup of water
Salt and black pepper to taste
Filling
1 cup of ricotta cheese
1 cup of fresh white cheese
1/4 cup of gorgonzola cheese
3 tablespoons of milk
1 cup of grated Parmesan cheese
250g of fresh lasagna noodles (leaves 18 x 15)
Mushroom Sauce
1/4 cup of olive oil
2 medium onions, finely chopped
2 kg of ripe tomatoes, cubed
2 small carrots, sliced into rounds
1/4 cup of water
Salt and black pepper to taste
Filling
1 cup of ricotta cheese
1 cup of fresh white cheese
1/4 cup of gorgonzola cheese
3 tablespoons of milk
1 cup of grated Parmesan cheese
Mix the ricotta, white cheese, and gorgonzola with milk until smooth. Reserve
Sauce
Heat olive oil in a pan, add onions, and cook until translucent
Add tomatoes, carrots, water, salt, and pepper, and simmer for 30 minutes
Strain through a sieve
Puree the sauce and set aside
In another pan, heat olive oil, sauté garlic, then add the strained sauce, season with salt, pepper, and let it thicken for 20 minutes
Assembly
In each lasagna leaf, spread the filling, roll up like a roulade
Wrap in plastic wrap and refrigerate for at least an hour
Cut each roulade into five slices
Arrange the rondellis on a serving dish, top with sauce, sprinkle Parmesan cheese, and bake at 375°F for 20 minutes
Serve immediately.
