*  Exported from  MasterCook  *
 
                               Lasagne Rolls
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----SAUCE-----
    4      teaspoon      Olive Oil
    1      teaspoon      Dried Basil -- 1/2 t. Marjoram
    2      md            Onions Chopped
      1/2  teaspoon      Pepper -- 1/4 t. Rosemary
    2      md            Garlic Cloves Minced
      1/2  cup           Dry White Wine
    1      md            Red Pepper Chopped
    1      can           Tomatoes Undrained (1 lb)
    1      md            Carrot Minced
    2      tablespoon    Tomato Paste
                         -----FILLING-----
    1      tablespoon    Olive Oil
      1/8  teaspoon      Rosemary
      1/2  pound         Mushrooms Coarsely Chopped
      1/8  teaspoon      Mace
    1      lg            Leek Coarsely Chopped
      1/8  teaspoon      Pepper
    1      md            Shallot Coarsely Chopped
    8      tablespoon    Parmesan Cheese
    1      md            Garlic Clove Minced
    6                    Lasagne Noodles (Ruffled
      1/4  teaspoon      Marjoram
                         Edges)
      1/4  teaspoon      Grated Lemon Peel
 
 Sauce: Heat Oil in Heavy Large Skillet Over Medium-High Heat.  Add Onions,
Garlic, Pepper, Carrot, Basil, Marjoram, Pepper & Marjoram. Cook Until Vegetables
Are Tender, Stirring Frequently. Add Wine & Boil Until Almost All Liquid
Evaporates, About 5 Min.  Add Tomatoes; Break Up Large Pieces With Spoon.  Mix in
Tomato Paste.  Reduce Heat To Low, Cover & Cook 45 Min., Stirring Occasionally. 
Uncover & Simmer Until Sauce Thickens Slightly, Stirring Frequenlty, About 10
Min. (Can Be Prepared 1 Day Ahead And Refrigerated.) Filling:  Heat Oil in
Skillet Over Medium Heat. Add Mushrooms, Leek, Shallot, Garlic, Marjoram, Lemon
Peel, Rosemary, Mace & Pepper & Cook 30 Min., Stirring Occasionally.  Uncover &
Simmer Until Reduced To Thick Paste, Stirring Occasionally, About 10 Min. Mix in
5 T. Parmesan & Salt.
 Transfer To Small Bowl.  Cover & Refrigerate At Least 20 Min. (Filling Can Be
Prepared 1 Day Ahead.) Preheat Oven To 375. Cook Noodles Until Tender But Firm To
Bite. Drain & Submerge in Cold Water & Drain.  Spread Half Of Tomato Sauce Over
Bottom Of 9 in. Square Baking Pan.  Pat 1 Noodle Dry. Place On Work Surface.
Spread 3 T. Filling On Noodle, Leaving 1 1 /2 Inch Border At Each End. Roll Up
Jelly Roll Fashion.  Arrange Seam Side Down Over Sauce. Repeat With Other
Noodles, Arranging in Pan So They Just Touch. Cover With Foil And Bake 25 Min.
Spoon Remaining Saucedecoratively Over Rolls. Cover & Bake 20 Min.
 Sprinle With Remaining 3 T. Parmesan. Bake Uncovered Until Cheese Melts, About 5
Min.
 
 
 
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