Intermediate
136 min
Ingredients
- 1 Pound Lasagna Sheets
- 1 Tablespoon Olive Oil
- 2 Pieces Garlic minced
- 1 Pound Callaloo chopped
- 1 Teaspoon MAGGI® Naturisimo Complete Seasoning
- 1 Pinch Black Pepper
- 3/4 Cup CARNATION® Full Cream Evaporated Milk
- 1 Cup Cheese, Ricotta, Part Skim Milk
- 1/2 Cup Parmesan cheese, grated
- 1/2 Cup Cheese, Mozzarella, Whole Milk shredded
- 1/4 Cup Parsley chopped
- 2 1/2 Cups Tomato Sauce
Instructions
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1. Preheat oven to 375 degrees F. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes. Drain and drizzle a bit of olive oil to prevent noodles from sticking together.
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2. Meanwhile, in a large pot over medium-high heat, heat oil. Add garlic, sauté for 30 seconds, add callaloo, season with MAGGI NATURISIMO and add CARNATION EVAPORATED FULL CREAM MILK, cook until callaloo is tender approximately 8 minutes, season with pepper. Allow to cool down for in the refrigerator for at least 30 minutes.
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3. Combine ricotta, parmesan cheese, mozzarella cheese and parsley in a large mixing bowl and season with pepper, add to cooled callaloo mixture
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4. On a clean surface, lay lout lasagna sheet. Place a few tablespoons of filling on each sheet and spread to cover from edge to edge.
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5. Roll the lasagna sheets up and place in a prepared casserole dish. Repeat until all of your filling is finished. Pour the tomato sauce over the rolled lasagna making sure to cover all surfaces. The sauce will keep the lasagna hydrated and soft while baking.
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6. Cover the dish with foil and bake for 20 minutes. Serve hot.