Recipe "lasagna rolls with cheese stuffing":
- 6 sheets of dough for lasagna
- 0.5 liters of concentrated broth ready
- 1.5 liters of water
- 1 kg of tomatoes
- 400 g of cottage cheese
- 200 g grated cheese Adygei salted
- 50 g grated Parmesan cheese
- basil beam
- 0.5 teaspoons of black pepper Coarsely
- 1 tablespoon olive oil
- 2 onions
- 10 pitted black olives
- Salt and black pepper to taste
Number of servings
The complexity of cooking
The number of calories
Step by step recipe for cooking
Tomatoes pour over boiling water and remove the skin;milled in a blender. Transfer to a saucepan and bring to a boil. Add salt and pepper to taste. Reduce the heat and cook, stirring occasionally, until the sauce is reduced the amount of 2 times.
The leaves of basil wash, dry and chop. Onions cleaned, cut into half rings. Olives cut into circles. Preheat a skillet in olive oil, fry the onion, 4 min. Add tomato sauce 1 tablespoon basil, fried onions and olives. Stir and remove from heat.
Mix cottage cheese with Adygei cheese and parmesan. Mix until uniform. Add the remaining basil and stir again.
Stir in broth and water, bring to a boil. Lasagne sheets omit one in broth at 1.5 min., Then transfer the skimmer into cold water. The cooled dough is dry with paper towels.
Equally expanded curd sheets for lasagna, smooth. Hide their rolls. Cut each roll in half.
Preheat oven to 180 ° C. Place the rolls in a baking dish, pour the tomato sauce. Cover with foil. Bake for 30 minutes.