Recipe by Kevin Felice
8 sheets Barilla lasagne chef sheets
64 oz Corn salad
48 oz Vegan mozzarella shredded
64 oz Salsa verde
64 oz Salsa roja
32 oz Vegan queso
32 oz Pickled fresno chilis
32 oz Chopped scallions
- Cook the pasta for 4 minutes in boiling salted water. Remove and cool completely. Cut in half short ways. Place 4oz of corn and 3 oz of mozzarella inside of each one. Roll tight.
- Lay the salsa roja in the bottom of a half hotel pan. Line up the stuffed pastas. Wrap in plastic then foil. Place in a 350 degree oven for 20 minutes.
- Garnish with the salsa verde, peppers, scallions, and cheese