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Home » recipes » vegetablesArtichoke Mushroom Cannelloni Lasagna - HCG Diet Team

Artichoke Mushroom Cannelloni Lasagna

  • 1 (12-inch) lasagna noodle with fluted sides
  • Filling Ingredients (see recipe below)
  • Creamy Roasted Garlic Sauce (see recipe below)
  • 1 tablespoon grated Fontana cheese, divided
  • Arugula leaves, spinach leaves, or basil leaves, cut into a chiffonier*
  • Lemon zest
  • Balsamic vinegar glaze, (Trader Joe’s sells in a handy squirt bottle)**

* Chiffonier refers to thin strips or shreds of vegetables used to garnish foods. To make a chiffonier, cut the thick main vein from the leaves, stack them, roll them lengthwise, and then cut the thin strips from the ends.

** Faux Aged Balsamic Vinegar – If you don’t have this glaze in your pantry – do as the chefs have learned to do, reduce your balsamic vinegar with a little brown sugar.

Cook the lasagna 30 minutes in boiling water; remove from heat, rinse in cold water, drain and set aside. (This can be done ahead of time and refreshed in boiling water just before serving).

Prepare Filling Ingredients and Creamy Roasted Garlic Sauce; set aside until ready to use.

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Stay healthy!

HCG Diet Team

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