If you’re like most of the world right now you’re quarantining at home. Some of you may be missing your local Italian restaurant. So now is the perfect time try this lasagna recipe. It’s delicious and very easy to make. Plus when paired with our garlic toast, you will feel like you’re back at your favourite trattoria!
12 uncooked dried lasagna sheets
1/2 cup of chopped parsley
2-1/2 cups whole-milk ricotta cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 500g jar of pasta sauce
5 slices of part-skim mozzarella cheese cut up into smaller strips
Package of Furlani Garlic Toast
Preheat oven to 375°. Cook lasagna sheets according to package directions and drain once ready.
At the same time, mix the ricotta cheese, parsley, salt and pepper.
Lightly grease the baking sheet/baking dish. For even more yumminess, line the baking sheet/dish with a touch of sauce.
Lay down the cooked lasagna sheets on the tray so that they sit alongside one another.
Next, spread 1/3 cup of the ricotta mixture on top of the sheets; roll up and place on tray/dish seam side down.
Top with remaining sauce.
Place the mozzarella strips on top of the lasagna sheets.
Bake, covered, 20 minutes. Uncover; bake until heated through, 5-10 minutes
Remove the number of garlic toast slices you’d like to serve from the package. You can save the rest for later in the freezer as it’s good for up to a year!
Place the slices on a separate baking tray and place in the oven for 5-7 minutes or until golden.
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