Rondelli is a traditional Brazilian recipe, but it found its way to Italian cuisine very fast since it is made with fresh lasagna sheets. This is a versatile rondelli recipe you can adjust to your own liking. Ingredients like heavy cream, cheese, herbs, chili sauces, or homemade ragu sauce can enhance this vegetarian-friendly dish.
A decadent rondelli recipe that pairs lasagna sheets with a decadent marinara sauce.
US Customary Metric
1 package lasagna sheets, fresh 2 cups tomato puree 2 tablespoon olive oil, extra virgin 1 garlic clove 1 teaspoon garlic powder ½ teaspoon onion powder 1 teaspoon chili powder , salt to taste , black pepper to taste 4 tablespoons Grana Padano cheese, grated 4 tablespoons mozzarella cheese, low-moisture grated
Preheat the oven to 350°F. Grease a cake pan with butter or oil.
Heat extra virgin olive oil in a saucepan with garlic clove over medium heat.
Add tomato puree and season with salt, pepper, garlic, onion, and chili powder.
Let it simmer for 20 minutes. Remove garlic cloves.
Cut the fresh lasagna sheets in half lengthwise. Sprinkle cheese onto each lasagna sheet and roll them. Arrange them standing upright in a greased cake pan. Cover with the sauce and sprinkle with grated Grana Padano and mozzarella cheese. Bake for about ten minutes until the cheese has melted.
Serve and enjoy.
You can also use dry lasagne sheets, but fresh sheets are easier to prepare.
You can replace chili powder with chili paste.
Calories: 181 kcal | Carbohydrates: 13 g | Protein: 7 g | Fat: 12 g | Saturated Fat: 4 g | Cholesterol: 15 mg | Sodium: 219 mg | Potassium: 615 mg | Fiber: 3 g | Sugar: 7 g | Vitamin A: 955 IU | Vitamin C: 14 mg | Calcium: 162 mg | Iron: 3 mg
If you like this post, then we definitely recommend checking out our
Mushroom & Gruyere Rondelli Recipe post.