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CANNELONI AL FUNGHI - ROLLED
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| This is the rolled version, there is also a layered version. |
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| Ingredients: |
12 Lasagna Noodles
1 pounds mushrooms
6 slices Swiss cheese
12 slices prosciutto
2 pounds Ricotta
Bechamel Sauce
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| Procedures: |
- Partly cook the lasagna noodles.
- Make a white sauce, seasoned with nutmeg.
- Puree the mushrooms in the food processor.
- Saute the mushrooms in EVOO until liquid is gone.
- Dry the pasta.
- Put a thin layer of the white sauce in the bottom to the large glass dish.
- Mix ricotta into the mushroom mixture.
- Slice the swiss and prosciutto, lengthwise.
- Layer each noodle with 1/2 slice of swiss and 2 half slices of prosciutto.
- Spread with a thick coating of the mushroom mixture.
- Roll up and place in the glass dish.
- Cover with the rest of the white sauce.
- Bake at 375o for __ minutes.
- Broil the top for ___ minutes.
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