Tuesday, December 18, 2018

Cannelloni-Style Lasagna

This year during Las Posadas, I made a recipe I found in Taste of Home magazine in 2014. Four years later, we finally tried it and enjoyed it. It was an easy recipe to make, yet tasted like I spent hours making it.

The no-cook lasagna noodles combined with the pre-made sauces saved a lot of time. No one guessed that there were carrots and celery in it. So, it's a good way to add some healthy vegetables to the meal.

Cannelloni-Style Lasagna

This is a photo from Taste of Home. I realized that I never took a photo of 
the lasagna that I made. It looked very similar to the picture above, 
except the cheese on the top was a bit browner (which we prefer). 


1 tablespoon olive oil
1 small onion, finely chopped
1/3 cup finely chopped celery
1/4 cup finely chopped carrot
2 garlic cloves, minced
3/4 pound ground beef (I used 1 pound)
3/4 pound ground pork (I used 1 pound)
1/3 cup white wine or beef stock (I used beef stock)
2/3 cup beef stock
1 bay leaf (I didn't use this)
3/4 teaspoon Italian seasoning
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
2 jars (15 ounces each) Alfredo sauce, divided
2 large egg yolks
1 jar (24 ounces) marinara sauce
1 package (9 ounces) no-cook lasagna noodles


In a Dutch oven, heat oil over medium-high heat. Add onion, celery and carrot; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer.

Add beef and pork; cook 4-6 minutes or until meat is no longer pink, breaking into crumbles; drain.

Stir in wine or beef stock.. Bring to a boil; cook until liquid is almost evaporated, about 1 minute.

Stir in beef stock and seasonings; bring to a boil. Reduce heat; simmer, covered, 15 minutes to allow flavors to blend. Cool slightly. Remove bay leaf (if used); and stir in 1 cup Alfredo sauce and egg yolks.

Preheat oven to 350°. To assemble, spread 3/4 cup marinara sauce into a greased 13x9-in. baking dish. Layer with four noodles, 3/4 cup Alfredo sauce and 2 cups meat mixture. Top with four noodles and 3/4 cup marinara sauce. Layer with four noodles, 3/4 cup Alfredo sauce and remaining meat mixture. Top with remaining noodles and marinara sauce. Drizzle remaining Alfredo sauce over top.

Bake, covered, 30 minutes. Uncover; bake 20-25 minutes longer or until bubbly. Let stand 15 minutes before serving.

Nutrition Facts

1 piece: 347 calories, 18g fat (8g saturated fat), 88mg cholesterol, 632mg sodium, 27g carbohydrate (5g sugars, 3g fiber), 18g protein.

1 comment:

Rita said...

That looks delicious! I like my cheese browner, too. ;)