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Eggplant Parmiggiano: Alternate layers of sauteed eggplant, tomatoes, fresh mozzarella and basil, topped with a rich tomato sauce.
Grilled Vegetable Lasagna: Sheets of tomato pasta layered with grilled eggplant, zucchini, yellow squash, red pepper, goat cheese, and finished with a tarragon cream and tomato sauce.
Spinach Lasagna: Sheets of egg pasta are layered with sauteed spinach, fresh mozzarella, ricotta and parmiggiano. Then alternatively drizzled with a tomato and bechamel sauce.
Eggplant Roularde: Sauteed eggplant slices are rolled with spinach, wild mushrooms and fresh mozzarella, topped with a tomato-basil sauce.
Rosalette: Sheets of garlic black pepper pasta are spread with spinach, goat cheese and rolled. Topped with a bechamel sauce, mozzarella and fontina cheese.
Rollatine: Sheets of garlic black pepper pasta are spread and rolled with a blend of 5-cheeses. Served on tomato sauce and topped with fresh mozzarella.
Crepe Provencale: Crepes spread with a mixture of spinach, wild mushrooms and fresh mozzarella covered with an Alfredo sauce.
Vegetable Cannaloni: A medley of grilled eggplant, zucchini, yellow squash, bell peppers and portabello mushrooms, rolled in sheets of spinach pasta and topped with a sweet red pepper tomato sauce.
Stuffed Shells: Large fresh parsley pasta shells are filled with a blend of 5-cheeses and served with a rich tomato sauce.
Wild Mushroom Lasagna: Assorted porcini, portabello, crimini and black trumpet mushrooms with emmenthal and provolone cheese over a wild mushroom sauce.
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