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So we're not so much vegetarians now, but I've stopped buying meat at the grocery store and stopped cooking with meat.
I saw a recipe in a new cook book I bought and then when I wanted to make it, it took too long to find it again so I made it up as I went along.
So here's my take on the recipe:
-boil dried pasta until soft, pull out of water and lay with waxed paper between each sheet.
-Scoop out some of the filling onto the center of each sheet, add a teaspoon of the cheese and bread crumbs.
-Fold over ends (The recipe I saw showed them rolled long and skinny, I rolled mine fat and short).
-place in baking dish. Pour a drizzle of the alfredo over the line of rolls. Sprinkle with remaining cheese and crumbs. Cover with foil
-Bake at 350 for 20 minutes
Let me know if you try it!
I saw a recipe in a new cook book I bought and then when I wanted to make it, it took too long to find it again so I made it up as I went along.
So here's my take on the recipe:
- 8 pieces dried lasagna pasta (without the ruffles on the edges if you can find it. I used the "home-style" that were a little more square than narrow.
- olive oil
- 8 oz white mushrooms, chopped
- 3 fat garlic cloves, finely chopped
- 1 oz sun dried tomato ,finely chopped
- half a red onion, finely chopped
- big bunch of fresh spinach, chopped,
- about half a cup shredded asiago cheese
- about half a cup italian bread crumbs
- 3/4 cup store-bought alfredo sauce (I froze the rest, we'll see how it reheats)
- salt, pepper, a little oregano and parsley
-boil dried pasta until soft, pull out of water and lay with waxed paper between each sheet.
-Scoop out some of the filling onto the center of each sheet, add a teaspoon of the cheese and bread crumbs.
-Fold over ends (The recipe I saw showed them rolled long and skinny, I rolled mine fat and short).
-place in baking dish. Pour a drizzle of the alfredo over the line of rolls. Sprinkle with remaining cheese and crumbs. Cover with foil
-Bake at 350 for 20 minutes
Let me know if you try it!