I have only cooked lasagna once in my life and that was during my college years way back 2008. This Sunday I took the courage to cook lasagna. This time I tried the lasagna roll which intrigue me since I first saw it in a menu of an Italian restaurant.
The recipe is the same with the ordinary lasagna. The difference is in the procedure. Instead of layering the lasagna sheet, the filling is spread along the lasagna sheet and rolled. Then the sauce is smothered all over the lasagna rolls and baked for 15 minutes.
I don’t want to sound over reacting but upon opening the door of the oven, the heavenly scent of the herbs reminds me of the pasta dishes served hot by the Italian restaurant I frequent. The filling is made of ground pork, cream, mushroom, Mont Blanc cheese and sharp cheddar cheese. The sauce is made of sauteed garlic, onion, parsley, dried thyme, tomato paste and canned tomatoes. I smothered the tomato sauce onto the rolled lasagna and topped it with sharp cheddar cheese and baked it for 15 minutes.
Here’s a tip, buy quality lasagna sheet. I bought this brand of lasagna sheet and it end up in disaster. The sheet stuck together and torn into several pieces. I bought another package of lasagna sheet in the last minute and it turned out perfect.
1/2 kilo Ground Pork
1 cup Water
1 cup Chopped Mushroom
1 1/2 cups All Purpose Cream
1/2 teaspoon Ground Nutmeg
2 Tablespoons Chopped Parsley
1/2 cup Grated Mont Blanc Cheese
1/2 cup Grated Sharp Cheddar Cheese
Salt and Pepper to taste.
3 Tablespoons Olive Oil
8 cloves Garlic, finely chopped
1 head Onion, finely chopped