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Cheese and Leek Lasagne Roll-ups

250 g Lasagne (12 -15 pcs.)
2 Leeks, finely chopped (white portion only)
2 tb Vegetable oil
2 c Ricotta cheese
2 c Feta cheese, crumbled
2 Garlic cloves, minced
2 Eggs, lightly beaten
750 ml Pasta sauce, in jar


Cook lasagne in large quantity boiling water; drain most; add ice cubes to stop cooking. Let stand in cold water. In saucepan, heat oil; saute leeks until tender. Remove from heat an cool slightly. Combine leeks with ricotta, Feta, garlic and eggs.

Spread 1/3 of the pasta sauce in a 13"x9" baking dish. Drain one lasagne piece; pat dry. Spread about 1/4 cup leek mix evenly on lasagne; roll up and place seam side down in prepared dish. Repeat with remaining lasagne and leek mix.

Arrange roll-ups in dish and top with remaining sauce. Bake, covered, at 350 F. for 25 minutes. Remove cover and bake 5 minutes longer.


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