MOBILE KUSINA PRESENTS ADOBO FLAKES STUFFED CANNELLONI
Ingredients:
250
grams
Pack lasagna
500
grams
Chayote leaves, blanched
Filling:
1
tbsp
cooking oil
1
tbsp
chopped garlic
400
grams
MONTEREY ADOBO FLAKES
Béchamel Sauce:
1/3
cup
MAGNOLIA GOLD BUTTER
1/3
cup
MAGNOLIA ALL PURPOSE FLOUR
2
cups
MAGNOLIA FRESH MILK
1
cup
water
1
cup
MAGNOLIA QUICKMELT CHEESE, cut into strips
1
tsp
salt
1
tsp
white pepper
1/2
1/2
cup
MAGNOLIA QUICKMELT CHEESE , grated
Procedure:
Cook pasta according to directions. Set aside.
To prepare the Filling:
Heat oil, sauté garlic and adobo flakes. Set aside.
To prepare Béchamel Sauce:
Melt butter in pan, add flour and mix until it forms a paste.
Add milk, water, cheese and season with salt and pepper.
Let it simmer for another 5 minutes.
To assemble:
Place blanched chayote leaves topped with adobo flakes in cooked lasagna and roll.
Repeat with the rest of the lasagna.
Arrange in Glad Ovenware.
Pour adobo sauce over rolled lasagna and top with béchamel sauce.
Sprinkle grated cheese on top and bake at 350F for 25–30 minutes.
Makes up to 12 servings.
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