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Confetti Cheese Rotolo with Seasoned Eggplant


Confetti Cheese Rotolo with Seasoned Eggplant

Confetti Cheese Rotolo with Seasoned Eggplant

Yield

Makes 8 servings

Ingredients

8 lasagna noodles
2 tablespoons olive oil
1 cup fresh or frozen corn
1 cup coarsely chopped mushrooms
1/2 cup sliced green onions and tops
1/2 cup chopped carrot
1 medium red bell pepper, diced
2 cloves garlic, minced
1 teaspoon dried basil
1 cup ricotta cheese
3/4 cup (3 ounces) shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper
Seasoned Eggplant

Preparation

  1. Cook lasagna noodles according to package directions until al dente. Drain; set aside.
  2. Heat oil in large skillet over medium heat until hot. Add corn, mushrooms, onions, carrot, bell pepper, garlic and basil; cook and stir 8 minutes or until tender. Cool.
  3. Process cheeses, egg, salt and black pepper in food processor until smooth; add vegetables and process using on/off pulsing action until vegetables are finely chopped.
  4. Preheat oven to 350°F. Spread about 1/2 cup cheese mixture on each lasagna noodle; roll up and place, seam side down in 11X7-inch baking pan. Repeat with remaining noodles and cheese mixture.
  5. Loosely cover pan with foil. Bake rotolo 35 to 40 minutes or until heated through.
  6. Meanwhile prepare Seasoned Eggplant.
  7. Remove rotolo from oven and let stand 5 to 10 minutes. Cut each rotolo into halves, if desired. Serve with Seasoned Eggplant.

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