Main Dish
Philly Cheesesteak-style Rolled Lasagna
Ingredients
Olive oil
12 lasagna noodles
450 g (1 lb) sliced fondue beef
625 mL (2 ½ cups) The Original® 25% less salt broth
160 mL (2/3 cup) 15% cooking cream
500 mL (2 cups) mozzarella cheese, shredded
1 onion, minced
20 mL (4 tsp) cornstarch
Optional:
1 green pepper, thinly sliced
Directions
- Preheat oven to 205°C (400°F).
- In a pan of boiling salted water, cook lasagna pasta al dente. Drain.
- In the same pan, heat a little olive oil over medium heat. Sauté beef slices 3 to 4 minutes.
- Add onion and, if using, green pepper to the pan. Continue cooking 2 to 3 minutes.
- Pour Canton® broth into pan. Bring to a boil, then simmer 2 to 3 minutes.
- Using a slotted spoon, remove beef, onion and pepper from pan. Set aside on a plate.
- In a bowl, dissolve the cornstarch in a little cold water. Pour into pan along with cooking cream. Bring to a boil and stir until thickened. Season with salt and pepper.
- In a 33 cm x 23 cm (13 in x 9 in) baking dish, pour in sauce.
- Spread lasagna noodles on a work surface. Divide beef slices, onion, pepper and half of the mozzarella over each noodle, then roll up. Line the rolled lasagna width-wise in the baking dish. Cover with remaining mozzarella.
- Bake 20-25 minutes.
