This recipe was shared with me by Peggy Bucholz and her
Fine Dining website.
This dish is wonderful served as a pasta course or first course. It is simple to do because you can make most
of it ahead of time.
More of Linda's
Appetizer Recipes and
Artichoke Mushroom Cannelloni Lasagna Recipe
Yields: 2 servings
Prep time: 30 min
Cook time: 35 min
1 (12-inch) lasagna noodle with fluted sides
Filling Ingredients (see recipe below)
Creamy Roasted Garlic Sauce (see recipe below)
1 tablespoon grated Fontina cheese, divided
spinach leaves, or
basil leaves, cut into a chiffonade*
Balsamic vinegar glaze**
* Chiffonade refers to thin strips or shreds of vegetables used to garnish foods. To make a chiffonade, cut the
thick main vein from the leaves, stack them, roll them lengthwise, and then cut the thin strips from the ends.
Faux Aged Balsamic Vinegar - If you don't have this glaze in your pantry - do as the chefs have learned to do, reduce your
balsamic vinegar with a little brown sugar.
Cook the lasagna 30 minutes in boiling water; remove from heat, rinse in cold water, drain and set aside. (This can be done ahead of
time and refreshed in boiling water just before serving).
Prepare Filling Ingredients and Creamy Roasted Garlic Sauce; set aside until ready to use.
- Spoon a small amount of Creamy Roasted Garlic Sauce in the middle of each serving plate.
- Lay the lasagna on a flat surface; cut in two crosswise, now you
have two strips of lasagna, each are approximately 6-inches long.
Lay noodles out flat, spread approximately 1/4 cup of prepared Filling
Ingredients evenly over each noodle; add the Fontina cheese. Leave a 1/2-inch border on all sides.
- Roll up each noodle and place seam side down on the Creamy Garlic Sauce.
- Place the arugula (or spinach or basil) chiffonade and lemon zest on
top of the roll. Decorate the plate with Balsamic vinegar glaze and serve.
Makes 2 servings.
1 tablespoon butter
(this can be made ahead of time)
2 ounces Shiitake mushrooms, sliced thinly
garlic, sliced thinly
1/4 cup leeks, white part only sliced thinly
artichoke bottom chopped finely
1/4 cup dry vermouth
Melt butter in a skillet over medium heat, add the mushrooms,
garlic, leeks and artichoke bottom. Saute for approximately 7 to 8 minutes. Add the vermouth and cook until liquid is absorbed,
stirring occasionally. Add salt and pepper according to taste.
NOTE: This can be made ahead of time and heated before serving.
Place the mashed garlic in a small saucepan with the dry white wine and
whipping cream; reduce until it starts to thicken. Add the Parmesan
cheese and nutmeg. Whisk constantly until heated through and fairly
smooth. Add salt and pepper according to taste.