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Lasagne Roll-Ups with Mushrooms and Goat Cheese(Rotoli di Lasagne ai Funghi e Formaggio Caprino)

Ease of preparation:  

Prep Time: 30 minutes

Cook time: 60 minutes

Servings: 4-6

Regions: 

Wine pairing: White



Ingredients

5 cupsmilk
5 tablespoonsbutter
5 tablespoonsflour
to tastesalt
to tastefreshly ground black pepper
1/2 cupParmigiano cheese, grated
2 tablespoonsfresh basil, chopped
1 box (16 ounces)BARILLA Wavy Lasagne
1 tablespoonextra virgin olive oil
1/4 cup (2 whole)shallots, minced
2 clovesgarlic, minced
2 ouncesdried porcini mushrooms
1/3 cupsun-dried tomatoes, chopped
8 ouncesgoat cheese
1 container (15 ounces)ricotta cheese
2eggs, slightly beaten


PREHEAT oven to 375. Spray a 13x9 inch baking dish with non-stick cooking spray.
BRING a large pot of water to a boil.
HEAT milk in a small saucepan. Melt butter in another small saucepan. Stir flour into saucepan with butter. Cook 2-3 minutes, stirring constantly.
WHISK hot milk into flour mixture. Bring to a simmer, stirring occasionally. Season with salt and pepper. Remove from heat. Stir in Parmigiano cheese and basil. Set aside.
COOK lasagne sheets according to package directions. Drain and lay flat on a baking sheet to cool.
HEAT olive oil in a small skillet. Add shallots and garlic and sauté until golden.
ADD mushrooms; season with salt and pepper. Stir in sun-dried tomatoes and remove skillet from heat.
COMBINE goat cheese and ricotta cheese in a medium bowl and mix until well blended. Beat in egg. Mix in mushrooms.
POUR 2 cups sauce in bottom of pan.
SPREAD 2 tablespoons cheese mixture on each lasagne sheet. Roll and place in pan seam side down. Cover with remaining sauce.
BAKE for 30-40 minutes




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