© 2010 Wing Hing Foods
Yield: 10 individual portions
½ cup Olive Oil
½ cup Minced garlic
3 cups Sliced yellow Onions
3 cups Sliced mushrooms, ¼ inch
2 cups Roasted Red Bell Pepper Strips
½ gallon Bolognese Sauce
½ cup Chopped Italian parsley (divided use)
10 wraps Wing Hing Egg Roll Wraps, cut in halves into rectangular shape - deep fried
2 ½ cups Ricotta Cheese
5 cups Shredded mozzarella-fontina cheese blend
5 cups Marinara Sauce
1 cup Basil chiffonade
1. Heat wok/sauce pan over high heat with olive oil. Add garlic, onions and mushrooms and cook until aromatic.
2. Add peppers, Bolognese sauce and first ¼ cup of parsley and bring to a boil. Season as needed.
3. At Service:
• Place one fried Wing Hing egg roll wrap on oven-proof plate, top with ½ cup of sauce mixture (hot), ¼ cup ricotta cheese and ¼ cup of shredded cheese.
• Top with another fried egg roll wrapper top this with ¼ cup of sauce mixture, ¼ cup of mozzarella cheese. • Bake in oven until cheese melts on top.
• Spoon hot marinara sauce on plate around “lasagna”, garnish with basil and remaining parsley. Serving Suggestions
• Use marinara sauce instead of Bolognese for a vegetarian version.
