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Preparation time
40 minutes
Total time:
1 hour 25 minutes
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Ingredients
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30 mL (2 tablespoons) olive oil
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3 garlic cloves, finely chopped
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1 carton (227 g) mushrooms, chopped
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1 leek , white part only, finely chopped
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To taste, salt and pepper
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1 tin (796 mL / 28 oz) Compliments Crushed Tomatoes
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80 mL (1/3 cup) Compliments Tomato Juice
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30 mL (2 tablespoons) sugar
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2 mL (1/2 teaspoon) hot pepper flakes
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80 mL (1/3 cup) fresh basil leaves, chopped
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125 mL (½ cup) ricotta cheese
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1 package (100 g) fresh goat's milk cheese
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8 lasagna
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8 slices of ham, cut in half, lengthwise
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80 mL (1/3 cup) grated parmesan cheese
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Directions
- Preheat oven to 180°C (350°F).
- In a large skillet, heat 15 mL of oil over high heat. Add half of chopped garlic with mushrooms and leeks, and cook for 2 minutes. Season with salt and pepper. Reserve.
- Heat remaining oil in the same skillet over medium-high heat and sauté remaining garlic for 1 minute. Add tomatoes, tomato juice, sugar, hot pepper flakes and basil. Bring to a boil and reduce heat to low.
- Combine mushroom mixture with ricotta and goat cheeses. Spread onto ¾ of each lasagna noodle, and then top with 2 half-slices of ham per noodle. Roll up each noodle starting at the bare end (the cheese will hold the spirals together). Cut each rolled noodle into two spirals.
- Pour sauce into a large lasagna dish. Arrange rolls in dish in a single layer. Cover with aluminum foil and bake in the oven for 40 minutes, or until the lasagna is hot.
- Remove foil and sprinkle Parmesan cheese on top. Broil for 2 to 3 minutes, or until the cheese is lightly browned.
- Serve with a green salad.
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