Vegetable Lasagna Cannelloni
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
-
1Pre-heat oven to 375°F.
-
2Remove aluminum foil from the bottom of the tray and set aside.
-
3Remove one sheet of pasta and transfer to a cutting board with the pasta sheet parallel to the table.
-
4Cut 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.
-
5In 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.
-
6While 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