Maltagliati sausage lasagna rolls

Simple and tasty, i lasagna rolls have a delicate filling made from mushrooms And ricotta cheese and are seasoned with one tomato sauce smooth and from Cherry Tomato Confit. A first course of baked pasta suitable for a special occasion.

Ingrediants

  • 10 sheets of egg pasta
  • 250 g of cow’s milk ricotta
  • 300 g of mixed mushrooms
  • 70 g of grated Parmesan cheese + 20 g for the gratin
  • 300 g of tomato sauce
  • 2 bunches of cherry tomatoes
  • 1 clove of garlic
  • fresh thyme
  • 3 sprigs of fresh dill
  • extra virgin olive oil
  • salt
  • pepper

Watch the video of Lasagna rolls, a recipe that includes the traditional sheets of fresh pasta proposed with a delicate and tasty filling.

Watch the video of the Lasagna rolls

WATCH THE VIDEO OF LASAGNE ROLLS

How to prepare: Lasagna rolls

THE lasagna rolls they are a first course of baked pasta where the traditional ones egg puff pastry they are stuffed with a delicate filling of mixed mushrooms And ricotta cheese, rolled up and assembled with tomato sauce and Parmesan cheese. To complete desserts Cherry Tomato Confit. A recipe with a rather easy preparation that recalls the classic Cannelloni.

If you follow our recipe and prepare fresh homemade pasta, even in the gluten-free version, it will not be necessary to scald the sheets before stuffing them: the ricotta of the filling and the sauce rather tomato fluid they are sufficient to guarantee the softness of the final dish.

If you are looking for other firsts baked pasta without bechamel, and for parties or a special occasion try the fish lasagna, cannelloni with pumpkin and ricotta or lasagna without béchamel.

OTHER TASTY RECIPES: Cannelloni with ricotta and spinach, Cannelloni from Amalfi, Crepes rolls with asparagus, Cannelloni from the sea

Easy execution Preparation time 1h and 30 min Cooking time 60 min Servings 4

How to prepare: Lasagna rolls

Preparation of lasagna rolls - Phase 1

Preparation of lasagna rolls - Phase 1

To make the lasagna rolls, prepare the egg pasta following the basic recipe. After letting it rest for the necessary time, roll it out and make 10 rectangular sheets of about 10×20 cm. Wash and dry the cherry tomatoes and cut them in half. Arrange them on a baking sheet covered with parchment paper and add a pinch of salt, pepper, brown sugar and thyme. Sprinkle them with a drizzle of oil and transfer them to a convection oven preheated to 150 ° for an hour.

Preparation of lasagna rolls - Phase 2

Preparation of lasagna rolls - Phase 2

Clean the mushrooms and chop them coarsely. In a non-stick pan, heat three tablespoons of oil with a clove of garlic, add the mushrooms and cook over high heat for about 10 minutes. Season with salt and pepper. Add ricotta, grated parmesan and fresh dill in a pan, mix well and let cool.

Preparation of lasagna rolls - Phase 3

Preparation of lasagna rolls - Phase 3

Arrange a sheet of pasta on a cutting board, stuff it with two tablespoons of ricotta and mushroom filling and roll it up on itself, then placing it in a baking dish on the bottom of which you have previously spread a few spoonfuls of tomato sauce. Repeat the process for all the sheets. Spread the rest of the sauce on the rolls, add a sprinkling of grated parmesan and drizzle with a generous drizzle of oil.

Preparation of lasagna rolls - Phase 4

Preparation of lasagna rolls - Phase 4

Cook the lasagna rolls in a static oven at 200 ° for 25 minutes at the same time as the cherry tomatoes.

Preparation of lasagna rolls - Phase 5

As soon as they are taken out of the oven, garnish the lasagna rolls with the confit tomatoes and serve immediately.

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