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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
Pre-heat oven to 375°F.
Remove aluminum foil from the bottom of the tray and set aside.
Remove one sheet of pasta and transfer to a cutting board with the pasta sheet parallel to the table.
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.
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.
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.