If you are a lasagna fan, you will love this delicious combination of vegetables, beans, cheese and herbs.
Instead of notoriously hard-to-fill cannelloni tubes, we've filled and rolled fresh lasagna sheets to make preparation easy.
Spoon this handy tomato sauce over Three-Cheese Polenta Pie, into lasagna or over pasta with a grate or two of cheese.
We can't get enough fall veggies. Case in point: our current obsession with these good-for-you, easy-peasy roasted tomatoes. Use them in our Vegetarian Harvest Lasagna or layered in scalloped potatoes, chopped in salads and pasta dishes, on pizza—you name it!
Fresh oven-ready lasagna sheets vary in size and number in the package, so you may need two packages. Leftover sheets can be frozen.
This recipe is similar to lasagna, but with egg noodles and it takes alot less time to prepare. A quick and easy meal everyone loves!
Simple and straight forward, these light-tasting cannelloni celebrate the sweet dairy flavour of fresh ricotta cheese and intensely ripe harvest time tomatoes. We call for fresh lasagna noodle sheets instead of dried cannelloni for two reasons: they taste far better and they're much easier to stuff. Depending on the type and size of the fresh lasagna noodle sheets, and the consistency of the ricotta, this recipe can make 10 to 12 cannelloni.
Two layers of pasta with a red tomato sausage sauce and a white béchamel sauce make a visually interesting baked pasta that's easier than lasagna and perfect for relaxed entertaining.
