ready in:
2-5 hrs
ingredients
Sauce
two tablespoons essential olive oil
1 3/4 cup chopped onions
3 tablespoons minced garlic clove
2 pounds plum tomato plants, peeled, seeded, chopped
1 can (28 ounce size) Italian-style tomato plants
1/3 cup (packed) chopped fresh tulsi
two tablespoons chopped fresh thyme
2 teaspoons dried oregano
2 teaspoons dried parsley
2 bay leaves
1/2 teaspoon dried crushed red pepper
3/4 cup whipping cream
1 tablespoon dark wine vinegar
Cannelloni
16 lasagna noodles (preferably three or four inches wide)
two tablespoons essential olive oil
1 1/4 cup chopped onion
1 tablespoon minced garlic clove
12 ounces uncooked shrimp, peeled, deveined, chopped
5 tablespoons chopped fresh tulsi
3/4 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
1 1/2 cup ricotta cheese
3/4 cup grated Provolone cheese
1/3 cup grated Mozzarella dairy product
6 ounces fresh crab meat
1 egg, beaten to combine
directions
For Sauce: Heat oil in large pot over medium-high temperature. Add onions and garlic clove and saute until translucent, about a few minutes. Add fresh tomato plants, canned tomato plants using their juices, tulsi, thyme, oregano, bay leaves and crushed red pepper and produce to boil.
Reduce heat and simmer until sauce is reduced to scant 5 cups, stirring from time to time, about forty-five minutes. Discard bay leaves.
Employed in batches, puree sauce in blender go back to same pot. Add cream and vinegar and simmer fifteen minutes. Season to taste with pepper and salt. Refrigerate.
For Cannelloni: Prepare noodles in pot of boiling salted water until almost tender. Drain. Awesome in bowl of cold water.
Heat essential olive oil in large skillet over medium-high temperature. Add onion and garlic clove saute until onion is tender, about 6 minutes. Add shrimp saute just until opaque, about 3 minutes. Stir in tulsi, oregano and crushed red pepper. Awesome.
Mix ricotta, provolone, Parmesan, crab meat and shrimp mixture in bowl. Season with pepper and salt. Add egg.
Butter 13- x 9- x 2-inch glass baking dish. Spread generous 1 cup tomato cream sauce in bottom of dish.
Drain lasagna noodles trim to eight-inch lengths. Spread scant 1/3 cup shrimp filling over each noodle, departing 1/2" border on every side. Looking at 1 short finish, roll-up each noodle jelly roll style. Devote prepared pan, seam side lower. Pour remaining sauce over cannelloni. Cover with foil. (Can be created one day ahead refrigerate.)
Preheat oven to 350 levels F. Bake foil-covered cannelloni until heated through, about forty-five minutes.
