|
 | CANNELONI AL FUNGHI - LAYERED |  | |
| This is the layered version; there is also a rolled version | |
| Ingredients: |
12 Lasagna Noodles
2 pounds mushrooms
6 slices Swiss cheese
12 slices prosciutto
2 pounds Ricotta
Bechamel Sauce | |
| Procedures: |
- Partly cook the lasagna noodles, about 7 minutes.
- 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 of the large lasagna pan.
- 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.
- Lay each strip in the lasagna pan making layers.
- Cover with the rest of the white sauce.
- Bake at 375o for __ minutes.
- Broil the top for ___ minutes.
| |
| Notes: |
NOTE: Can be made as a side dish mixed with small shells, instead of layered
2019-05-22: One fourth for dinner and 3/4 to the freezer.
2017-09-20: This needs some "heat." Perhaps Worcestershire or Sriracha.
2014-08-09: Served with cukes and Vidalia; with 3 more dinners to the freezer.
2011-10-04: Good
| |
|
06/03/2019
|
| |
