Mushroom Lasagna Rolls
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
- Ingredients
- 250 grams mixed Mushrooms (such as Enoki, Trompetenilze, porcini mushrooms, chestnuts)
- 1 garlic clove
- olive oil
- 1 Tbsp freshly chopped parsley
- salt
- freshly ground peppers
- 4 Lasagne noodle
- 800 milliliters Beef bouillon
Preparation steps
1.
Trim mushrooms, wipe with paper towel and cut 2/3 of mushrooms into small cubes. Peel garlic and finely chop. Heat 1 tablespoon oil in a pan and saute garlic until translucent. Add mushroom cubes and fry until resulting cooking liquid has evaporated. Add parsley, mix and season with salt and pepper.
2.
Cook lasagna noodles in a pot of boiling salted water until al dente, drain, rinse with cold water, drain and pat dry. Cut noodles lengthwise into 4 cm (approximately 1 1/2 inch) wide strips. Cover each noodle with mushroom mixture and roll up. Heat broth in a pot. Place rolled pasta on a deep baking sheet with remaining mushrooms and pour hot broth over everything. Serve immediately.
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