Traditional Rondelli
A decadent rondelli recipe that pairs lasagna sheets with a decadent marinara sauce.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 181 kcal
- 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: 181kcal | Carbohydrates: 13g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 219mg | Potassium: 615mg | Fiber: 3g | Sugar: 7g | Vitamin A: 955IU | Vitamin C: 14mg | Calcium: 162mg | Iron: 3mg