Ingredients
- 6 strips Extra Wide lasagna noodles shopping list
- Filling: shopping list
- 1 pound ground pork shopping list
- 1/2 tsp. salt shopping list
- 2 tsp. sesame oil shopping list
- 1/2 C finely chopped green onions shopping list
- 1 clove Garlic, finely chopped shopping list
- 1/2 C finely chopped cabbage shopping list
- 2 tsp. fresh grated ginger shopping list
- 2 tsp. sugar shopping list
- 2 tsp. soy sauce shopping list
- 1 egg, beaten shopping list
- 1 C shredded mozzarella cheese shopping list
- 2 Tbl. dry sherry shopping list
- 1 Tbl. cornstarch shopping list
- Brown Sauce: shopping list
- 1 can (14- 1/2 ounces) beef broth shopping list
- 1/4 C peanut oil shopping list
- 2 Tbl. soy sauce shopping list
- 3 Tbl. dry sherry shopping list
- 3 Tbl. cornstarch shopping list
- 3/4 C water shopping list
- green onions tops, sliced for Garnish shopping list
How to make it
- Cook lasagna according to package directions for 10 minutes. Drain and rinse in cold water. Pat dry with paper towels and cover with plastic wrap.
- Filling:
- Saute ground pork with 1/4 tsp. salt and 1 tsp. sesame oil until cooked.
- Add green onions, garlic, cabbage, and ginger and simmer 4 minutes.
- Drain fat from sausage mixture in a strainer over a bowl for 10 minutes.
- Add sugar, 1/4 tsp. salt, 1 tsp. sesame oil, soy sauce, egg, mozzarella cheese, sherry, and cornstarch to sausage mixture and mix thoroughly. Let stand 20 minutes.
- Brown Sauce:
- Combine all ingredients with wire whisk. Bring to boil and simmer 5 minutes.
- To assemble, cut extra wide lasagna strips in half crosswise.
- Spread each half evevny with filling and roll.
- Place 1/2 cup of brown sauce in a 2-quart baking dish.
- Place rollups in baking dish, seam-side down.
- Pour remainder of brown sauce over rollups.
- Cover with foil and bake at 375 degress, 20 minutes.
- Before serving, spoon sauce over rollups and garnish with sliced green onion tops.
The Rating
Reviewed by 2 people-
cant wait to try it thank you
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Reviews & Comments 4
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Your Comments
" It was excellent "