Background

Tuesday, May 1, 2012

Lasagna Enchiladas by Olivieri

Lasagna Enchiladas 
 Instead of creating just a good ole regular lasagna out of the Olivieri lasagna sheets, I thought of another way to use them. It's a play on enchiladas by using the noodles instead of tortilla wraps. There are six noodle sheets in a 360 gram package so enough for six servings. As far as what to put inside of the lasagna is really up to you. I used extra lean ground beef with some added chili seasonings and pasta sauce and also 1% Cottage Cheese mixed with some grated Parmesan cheese and chopped up fresh parsley. I topped it off with some pasta sauce, grated cheese, chopped fresh parsley, and I sprinkled some Reggiano Parmesan cheese too. A very inventive way to use lasagna sheets if you ask me! Here is the recipe:


1 lb. extra lean ground beef
1 tbsp. chili seasoning
2-3 cups pasta sauce
1 cup Cottage Cheese (I used 1%)
1/4 cup grated Parmesan cheese
1 tbsp fresh chopped parsley (some for the cottage cheese mixture and some for the topping)
1 cup shredded cheese
1 package Olivieri Oven Ready Lasagna Sheets


Turn oven to 350 degrees. Cook beef until done then add chili seasoning and about 2 cups of pasta sauce. In another small bowl, combine Cottage cheese, Parmesan, and parsley. Take an 8" x 11" baking dish and line it with some of the pasta sauce. Take a lasagna sheet and add some of the beef mixture and cheese mixture then roll it up and place it in the baking dish. When finished with all the sheets, top with pasta sauce (cover all over the top), shredded cheese, and parsley. Bake in the oven for 35 minutes. 


(Disclosure: "I am a member of the Maple Leaf Foods Connects Program. As a part of my participation, I have been compensated both monetarily and with free product, however, all opinions and ideas shared on this blog remain my own.")