Here's a fresh take on lasagna, with chorizo, mushrooms and cheese rolled-up in noodles and topped with more cheese. Yum.
What You Need
Original recipe yields 6 servings
2 eggs, beaten
1 cup POLLY-O Natural Part Skim Ricotta Cheese
1 pkg. (12 oz.) Mexican chorizo, cooked, drained
1/2 lb. fresh mushrooms, chopped, cooked
2 roasted poblano chiles, peeled, seeded and chopped
1/4 cup KRAFT Grated Parmesan Cheese
1-1/2 cups KRAFT Shredded Queso Quesadilla Cheese with a TOUCH OF PHILADELPHIA, divided
12 lasagna noodles, cooked
1 jar (24 oz.) OLIVO by CLASSICO Traditional Pasta Sauce
2 tsp. dried oregano leaves
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Let's Make It
Heat oven to 375ºF.
Mix eggs and ricotta in medium bowl until blended. Add next 4 ingredients and 3/4 cup shredded cheese; mix well. Spread 1/3 cup cheese mixture onto each noodle; roll up.
Mix sauce and oregano until blended; spread 1/2 cup onto bottom of 13x9-inch baking dish. Top with lasagna roll-ups, seam-sides down. Cover with remaining sauce and shredded cheese.
Bake 25 min. or until heated through.
Take a long walk with your family after enjoying this meal together.
Assemble recipe as directed, except do not top with remaining shredded cheese. Refrigerate, covered, up to 1 day. When ready to serve, top with cheese and bake as directed (uncovered), increasing time if needed until roll-ups are heated through.
Prepare using KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 12g
Trans Fat 1g
Total Carbohydrates 42g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.