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Vegetable Lasagna Cannelloni

  • 45 min
  • Easy
  • 12
  • 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.
Components