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LASAGNE ROLLS

Category:    Italian
Yield:6 servings
 
-----------------------------------SAUCE-----------------------------------
      4 ts Olive Oil                           1 ts Dried Basil, 1/2 t. Marjoram
      2 md Onions Chopped                    1/2 ts Pepper, 1/4 t. Rosemary
      2 md Garlic Cloves Minced              1/2 c  Dry White Wine
      1 md Red Pepper Chopped                  1 cn Tomatoes Undrained (1 lb)
      1 md Carrot Minced                       2 tb Tomato Paste

----------------------------------FILLING----------------------------------
      1 tb Olive Oil                         1/8 ts Rosemary,
    1/2 lb Mushrooms Coarsely Chopped        1/8 ts Mace
      1 lg Leek Coarsely Chopped             1/8 ts Pepper
      1 md Shallot Coarsely Chopped            8 tb Parmesan Cheese
      1 md Garlic Clove Minced                 6    Lasagne Noodles (Ruffled
    1/4 ts Marjoram                                 Edges)
    1/4 ts Grated Lemon Peel              
 
  Sauce: Heat Oil in Heavy Large Skillet Over Medium-High Heat.  Add Onions,
  Garlic, Pepper, Carrot, Basil, Marjoram, Pepper & Marjoram. Cook Until
  Vegetables Are Tender, Stirring Frequently. Add Wine & Boil Until Almost
  All Liquid Evaporates, About 5 Min.  Add Tomatoes; Break Up Large Pieces
  With Spoon.  Mix in Tomato Paste.  Reduce Heat To Low, Cover & Cook 45
  Min., Stirring Occasionally.  Uncover & Simmer Until Sauce Thickens
  Slightly, Stirring Frequenlty, About 10 Min. (Can Be Prepared 1 Day Ahead
  And Refrigerated.) Filling: Heat Oil in Skillet Over Medium Heat. Add
  Mushrooms, Leek, Shallot, Garlic, Marjoram, Lemon Peel, Rosemary, Mace &
  Pepper & Cook 30 Min., Stirring Occasionally. Uncover & Simmer Until
  Reduced To Thick Paste, Stirring Occasionally, About 10 Min. Mix in 5 T.
  Parmesan & Salt. Transfer To Small Bowl. Cover & Refrigerate At Least 20
  Min. (Filling Can Be Prepared 1 Day Ahead.) Preheat Oven To 375. Cook
  Noodles Until Tender But Firm To Bite. Drain & Submerge in Cold Water &
  Drain.  Spread Half Of Tomato Sauce Over Bottom Of 9 in. Square Baking Pan.
  Pat 1 Noodle Dry. Place On Work Surface. Spread 3 T. Filling On Noodle,
  Leaving 1 1 /2 Inch Border At Each End. Roll Up Jelly Roll Fashion. Arrange
  Seam Side Down Over Sauce. Repeat With Other Noodles, Arranging in Pan So
  They Just Touch. Cover With Foil And Bake 25 Min. Spoon Remaining
  Saucedecoratively Over Rolls. Cover & Bake 20 Min. Sprinle With Remaining 3
  T. Parmesan. Bake Uncovered Until Cheese Melts, About 5 Min.
 

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