Momentum - Business to Business Online Magazine MOMENTUM October 2019 | Page 12

COOKING CORNER
A Recipe
FROM JANE MCFADDIN
SAUSAGE-FENNEL LASAGNA ROLLS
Serves 10
INGREDIENTS INSTRUCTIONS
2 tbsp. olive oil Heat oven to 375° F.
1 lb. sweet Italian sausage (casings removed) In a skillet over high, cook sausage in oil 10 min.
In a bowl
1 ½ tsp. lemon zest
½ tsp. rosemary
1 fennel bulb (cut into ½” pieces)
1 onion chopped
½ tsp. kosher salt
½ tsp. pepper
½ cup Parmesan
1 lb. Fontina cheese, shredded
15 dry lasagna noodles, chopped
10
MOMENTUM
Stir in lemon and rosemary
Cook fennel, onion in skillet on medium-low 8
min covered then 12 min. uncovered. Mix with
sausage, salt, pepper, ½ Parmesan, 2/3 Fontina.
Spread ½ cup bechamel**in an 8x11” baking
dish. On noodles, spread sauce and sausage-
fennel filling. Roll; set in baking dish.
Pour in remaining bechamel; top with cheese.
Bake 45 minutes. Let rest 20 minutes. Serve
** For bechamel: In a pan over medium, melt 4
tbsp. unsalted butter. Add ¼ cup unsalted flour,
whisk 3 minutes. Add 4 cups milk, boil, turn to
low. Whisk for 5 minutes. Add 1 tsp. salt, ½ tsp.
pepper, pinch of nutmeg.