*  Exported from  MasterCook  *

                              Lasagne Rolls

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Sauce:
   4      ts            Olive oil
   1      ts            Dried basil
 1/2      ts            Marjoram
   2      md            Onions -- chopped
     1/2  ts            Pepper
     1/4  ts            Rosemary
   2      cl            Garlic -- minced
     1/2  c             Dry white wine
   1      md            Red pepper -- chopped
   1      lb            Can tomatoes -- undrained
   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      cl            Garlic -- minced
   6                    Lasagne noodles -- ruffled
                        - edges
     1/4  ts            Marjoram
     1/4  ts            Lemon zest -- grated

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 minutes. Add tomatoes;
break up large pieces with spoon. Mix in tomato paste. Reduce heat to
low, cover & cook 45 minutes, stirring occasionally. Uncover & simmer
until sauce thickens slightly, stirring frequenlty, about 10 minutes
(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 minutes, stirring occasionally. Uncover & simmer until reduced to
thick paste, stirring occasionally, about 10 minutes. Mix in 5 ts
parmesan & salt.

Transfer to small bowl. Cover & refrigerate at least 20 minutes.
(Filling can be prepared 1 day ahead.) Preheat oven to 375 F. Cook
noodles until tender but firm to bite. Drain & submerge in cold water
& drain. Spread half of tomato sauce over bottom of 9" square baking
pan. Pat 1 noodle dry. Place on work surface. Spread 3 tb filling on
noodle, leaving 1-1/2" 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 minutes. Spoon remaining sauce decoratively over rolls. Cover
& bake 20 minutes.

Sprinle with remaining 3 tb parmesan. Bake uncovered until cheese
melts, about 5 minutes.


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