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Asparagus Lasagna Roll-Ups Recipe

Asparagus Lasagna Roll-Ups
Source: Kraft

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Ingredients

  • 8 lasagna noodles, uncooked
  • 1 lb. (450 g) fresh asparagus spears, trimmed, cut into 2-inch lengths
  • 2 cups halved cherry tomatoes
  • 1 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
  • 1 cup plus 2 Tbsp. loosely packed chopped fresh basil, divided
  • 1/2 cup Kraft 100% Parmesan Grated Cheese, divided
  • 1 container (475 g) part-skim ricotta cheese
  • 2 cups Cracker Barrel Shredded Light 4 Cheese Italiano Cheese, divided
PREP TIME
25m
COOK TIME
25m
TOTAL TIME
50m
YIELD
8 servings, 1/8 recipe each

Instructions

  • 1. Cook lasagna noodles in Dutch oven as directed on package, omitting salt and adding asparagus to the boiling water for the last 2 min.; drain.
  • 2. Meanwhile, process tomatoes, dressing, 1 cup basil and 1/4 cup Parmesan in food processor 30 sec. or until smooth and well blended. Spread 1/2 cup tomato mixture onto bottom of 13x9-inch baking dish.
  • 3. Mix ricotta, 1 cup shredded cheese and remaining Parmesan until blended; spread onto noodles. Top with asparagus; roll up tightly. Place, seam sides down, in prepared baking dish. Top with remaining tomato mixture; cover.
  • 4. Bake 25 min. or until heated through. Top with remaining shredded cheese; bake, uncovered, 5 min. or until melted. Remove from oven. Let stand 5 min. before sprinkling with remaining basil.

Dinner

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A recipe from Kraft

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