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Lasagne Veggie Roll-Ups (Rotoli di Lasagne alle Verdure)

Ease of preparation:  

Prep Time: 40 minutes

Cook time: 40 minutes

Servings: 4-6

Regions: 

Wine pairing: White



Ingredients

1 boxBARILLA Wavy Lasagne
1/4 cupraisins
2 tablespoons + 1/3 cupextra virgin olive oil, divided
1/2 cuponions, chopped
1/2 cupred bell peppers, chopped
to tastesalt
to tastefreshly ground black pepper
12 ouncesswiss chard, coarsely chopped
1 container (15 ounces)ricotta cheese
2eggs, slightly beaten
1/2 cup, packedfresh herbs (mix of oregano, basil and parsley)
1/4 cuppine nuts, divided
1 cupchicken stock
1/2 cupRomano cheese, grated, divided


PREHEAT oven to 375. Spray a baking dish with cooking spray.
SOAK raisins in hot water for 15 minutes. Drain and set aside.
BRING a large pot of water to a boil.
COOK lasagne according to package directions. Drain and lay flat to separate.
HEAT olive oil in a small skillet. Add onions and garlic; sauté until golden.
ADD peppers and Swiss chard; sauté until tender. Add raisins and set aside.
MIX eggs and cheese in a large bowl. Add vegetables and mix well.
PUREE herbs and garlic in blender. Add olive oil and then add the chicken stock. Season with salt and pepper.
POUR 1 cup sauce into bottom of prepared pan.
SPREAD 2 tablespoons bean mixture onto each lasagne sheet. Starting at one end, roll up lasagne sheet with filling. Place in baking dish, seam side down.
SPOON remaining sauce over roll ups.
BAKE for 30-40 minutes. Sprinkle with grated cheese before serving




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