Hand Rolled Lasagna

Recipe and Photo Source: Italian Chef

Whether you’re planning a romantic meal for two or a large family dinner party, this lasagna recipe is sure to please.

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Ingredients
4 lasagna noodles
1 cup filling (see here)
4 1/4 inch slices fresh mozzarella
12 pieces fresh asparagus–blanched, ends cut
1/2 cup roasted red pepper filets (buy prepared or better yet, roast your own)
2 cups pomodoro sauce (see here)
3 large fresh basil leaves–slivered
2 sprigs of whole basil leaves–for garnish

Instructions
Cook the lasagna noodles in a large pot of boiling, salted water for about 10 minutes, and drain while the noodles are still firm. Rinse the noodles under cold water to stop further cooking (remember, they will cook more in the oven.) Preheat the oven to 350ºF.

To Assemble:

Lay each noodle flat. Divide the filling evenly in the center of each noodle. Top each with a slice of the mozzarella, 3 pieces of asparagus, and a few filets of the peppers.

Fold one end of the noodle over the filling and then roll. Place each piece in a greased baking dish. Cover with foil and bake for approximately 15 to 20 minutes or until the center is warm. While the lasagna is baking, make the sauce.

Remove the lasagna from the oven and place two pieces on each plate, as in the photo. Top with the sauce. Garnish with slivered basil and sprig.