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ELKI Sundried Tomato Bruschetta Lasagna

Flour Pot Kitchen



One box lasagna noodles
2 eggs lightly beaten
2 1/2 cups ricotta cheese
2 1/2 cups mozzarella
1/2 cup freshly grated parmesan cheese
15 fresh basil leaves
Sea salt and freshly ground pepper to taste
1/4 tsp ground nutmeg
1 teaspoon dried red pepper flakes
3 gloves minced garlic
1/2 medium diced onion
Homemade Alfredo sauce, meat sauce or favorite Marinara sauce
2-3 thinly sliced tomatoes that have been oven roasted for the garnish
Cook noodles according to package, drain and set aside tossing the cooked noodles with a little olive oil to prevent sticking.
In a separate pan, saute onion until soft and translucent, adding the garlic to release the fragrance. Chop basil and add to a large bowl, combined with the eggs, cheese, basil, salt, pepper, nutmeg.
Spay a 9x13 pan with nonstick spray, adding about 1 cup of sauce of choice on the bottom the pan.
To assemble the roll-ups, scoop heaping spoonful’s (about 1/4-1/3 cup) of cheese mixture onto lasagna noodles with a few table spoons of ELKI Bruschetta dotted along the cheese and roll. Place rolled up noodles seam side down on top of the sauce and repeat until all the cheese mixture is used up. Smother with sauce and more cheese.

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*Elki: Bruschetta Recipes, Main Course recipes by Recipes & More!


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