Roasted Red Pepper Goose Lasagna Rolls
Delicious ground goose with cheeses and spices rolled up in lasagna noodles and saturated in roasted red pepper sauce.
Ingredients
- 12 cooked lasagna noodles
- 1 lb Canada or snow goose ground - if not using sausage
- 5-6 Italian Goose Sausages uncased - If not using ground
- salt & pepper to taste
- 1 tsp basil
- 1 tsp parsley
- 1 tsp paprika
- 1 tbsp olive oil
- 1 yellow onion diced
- 3/4 cup parmesan cheese shredded
- ½ cup quaso
- 4 red peppers sliced in half
- 4 cloves garlic
- 2 yellow onions quartered
- 1/4 cup cream
- 1/2 cup goat cheese
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1 tsp pepper
- 1 tsp chilli flakes
- 1/4 cup mozzarella cheese to top lasagna rolls
Instructions
- Preheat over to 450 degrees F.
- Line a baking sheet with parchment paper. Lay red peppers, garlic and onion out in one single layer on the sheet, cut side down. Roast for 15 - 20 minutes.
- Add roasted peppers, garlic and onions to a food processor/blender and puree.
- Add puree to a saucepan and heat over medium heat.
- Add cream, goat cheese, Italian seasoning, salt, pepper and chilli flakes.
- Simmer red pepper sauce on low.
- Brown ground goose sausage in a skillet with salt, pepper, paprika, basil and parsley. Once browned, drain any grease.
- Add queso and parmesan cheese to ground goose and mix.
- Pour a thin layer of red pepper sauce on the bottom of a 9 x 12 pan.
- Lay cooked lasagna noodles out flat and spread a thin layer of ground goose filling. Roll up and place in pan. Continue until noodles and/or ground goose are gone.
- Pour remaining sauce over noodles. Top with mozzarella shredded cheese.
- Bake for 25 minutes at 400°.