Vegetable Lasagna Cannelloni
Vegetable Lasagna Cannelloni is a delicious and hearty dish that combines the flavors of a classic vegetable lasagna with the presentation of cannelloni pasta. This recipe is perfect for those looking to enjoy a flavorful and satisfying vegetarian meal that is packed with nutritious vegetables and creamy cheese. Serve the Vegetable Lasagna Cannelloni hot, garnished with chopped fresh herbs, such as basil or parsley, for added freshness and visual appeal.
Enjoy the delightful combination of the tender cannelloni pasta, flavorful vegetable sauce, and creamy cheese filling in every bite. This dish is perfect for a family dinner or a special occasion, and it will surely impress your guests with its delicious flavors and beautiful presentation.
Serve the Vegetable Lasagna Cannelloni alongside a fresh green salad or garlic bread for a complete and satisfying meal.
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Stouffer’s Vegetable Lasagna, thawed -- 1 tray
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Marinara sauce, prepared, warm -- 1/2 cup
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Mozzarella, shredded -- 1/4 cup
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Prosciutto, thinly sliced -- 3 oz
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Basil, chiffonade -- 1/4 cup
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1Pre-heat oven to 375°F.
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2Remove aluminum foil from the bottom of the tray and set aside.
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3Remove one sheet of pasta and transfer to a cutting board with the pasta sheet parallel to the table.
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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.
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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.
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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.
