Vegetable Lasagna Cannelloni

Name: Vegetable Lasagna Cannelloni
Total time: 45 s
Yield: 12
Ingredients: Stouffer’s Vegetable Lasagna thawed -- 1 tray; Marinara sauce prepared warm -- 1/2 cup; Mozzarella shredded -- 1/4 cup; Prosciutto thinly sliced -- 3 oz; Basil chiffonade -- 1/4 cup

Preparation time
45 min
Difficulty Easy
Number of servings
12

Ingredients

Stouffer’s Vegetable Lasagna, thawed -- 1 tray
Marinara sauce, prepared, warm -- 1/2 cup
Mozzarella, shredded -- 1/4 cup
Prosciutto, thinly sliced -- 3 oz
Basil, chiffonade -- 1/4 cup

Preparation

1

Pre-heat oven to 375°F.
2

Remove aluminum foil from the bottom of the tray and set aside.
3

Remove one sheet of pasta and transfer to a cutting board with the pasta sheet parallel to the table.
4

Cut the sheet of lasagna in half widthwise, then tightly roll each individual noodle into cannelloni. Repeat for all the sheets of pasta and set aside.
5

In a medium baking dish, evenly spread 1 oz of the marinara sauce. Line up the cannelloni, then top with remaining marinara and mozzarella. Cover with aluminum foil and bake for 15-20 minutes or until the internal temperature reaches 155°F.
6

While the cannelloni bake, deep-fry the prosciutto at 350°F until crispy. Remove from the fryer, drain, crumble and season. Sprinkle over the top of the cannelloni and garnish with basil.