Yield: 15 servings

Prep time: 1 hour

Level: Advanced

Ingredients:

1 package lasagna noodles

Filling:
1/3 cup Tnuva Butter
2 cloves garlic, crushed
1 basket fresh mushrooms, chopped
1 7-ounce package Tnuva Edam Cheese Slices,
cut into small pieces
1 7-ounce package Tnuva Muenster Cheese slices,
cut into small pieces
1/3 cup Tnuva Crumbled Sheep Feta
2 eggs
¼ teaspoon nutmeg
Salt & pepper to taste
Cream Sauce:
2 8-ounce containers heavy cream
1 3.5-ounce package vacuum packed chestnuts,
sliced
1 teaspoon fresh thyme
¼ teaspoon nutmeg
1 teaspoon flour
Salt & pepper to taste
Topping:
3 slices Tnuva Edam Cheese, cut into small pieces

Instructions:

1. Cook the lasagna noodles according to package directions. Drain and dry the noodles.
2. To prepare the sauce, melt butter in a large frying pan. Add the garlic and saute for about a minute. Add the mushrooms and saute over medium heat for an additional 4-5 minutes until golden. Remove from heat and put in a bowl. Let cool for about 10 minutes.
3. Add the rest of the filling ingredients and mix well.
4. Preheat oven to 350 °F and grease a 9” round pan.
5. On a clean surface, lay each lasagna noodle, placing about 1 teaspoon of filling on the short end. Roll up and place standing up on the round pan, until they’re all crowded together.
6. Place all sauce ingredients in a bowl and mix well. Carefully pour over the lasagna rosettes.
7. Cover the lasagna with a piece of parchment paper and then wrap well with silver foil, so that the whole pan is completely covered. Bake for about 30 minutes.
8. Take the pan out of the oven and remove covering. Sprinkle Tnuva Edam Cheese pieces all around the lasagna rosettes and bake for another 6-8 minutes until the cheese turns brown. Serve hot.