15 mins Serves 3 Vegetarian
|6||lasagna noodles/sheets, uncooked|
|1 cup||sweet corn, kernels|
|1⁄2 cup||red bell pepper, diced|
|1⁄4 cup||onion, diced|
|1 teaspoon||garlic, minced|
|1 (8-ounce)||cream cheese|
|2 cups||alfredo sauce|
1 In a Skillet, add 1⁄2 cup water and lasagna noodles. Cover with the Redi-Temp® valve closed and cook at medium-high heat for 7 minutes, until the noodles are just under tender.
2 While cooking the lasagna noodles, separately preheat the Gourmet Skillet at medium-high heat for 3 minutes. Add corn, bell peppers, onion and garlic; sauté for 2 minutes. Turn off the heat and let it cool.
3 In a mixing bowl, combine the cooked vegetables and cream cheese until they are evenly combined.
4 Place the cooked noodles on a clean surface; put a portion of vegetable mixture on each noodle and roll them up.
5 Preheat the Skillet at medium-high temperature for 2 minutes. Add 1 cup of Alfredo sauce, carefully arrange the 6 lasagna rolls and top with remaining sauce. Cover with the Redi-Temp® valve closed and cook at low temperature for 5 minutes. Turn off the heat and serve.