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Luau Lasagna Rolls w/Coconut Bechamel

Luau lasagna rolls made with taro leaves rolled up in lasagna noodles topped with a coconut bechamel sauce.  I served it as a side dish with kalua pig and it was really tasty.

Posted By: Frank Abraham
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Prep Time: 10 | Cook Time: 20 | Ready In: 30
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2 packages frozen taro (luau) leaves or you can use spinach

8 pieces of lasagna noodles, prepared according to directions

2 12 ounce cans of coconut milk

6 tablespoons butter (use margarine or oil for vegetarian)

6 tablespoons flour

salt and pepper to taste

1/4 milk

Cooking Process:

Empty luau leaves into a sieve and squeeze out all of the excess liquid.  Set aside.

Prepare lasagna noodles per the package instructions.  Once cooked, set aside.  Melt butter or margarine in sauce pan, once melted add flour slowly, whisking constantly.  Cook flour for about 1 minute.  Slowly add coconut milk whisking constantly to maintain a smooth consistency.  Salt & pepper to taste.  Set bechamel aside.

Divide luau leaves into 8 equal portions.  Take a pieces of lasagna noodle and spread the luau leaf across 3/4 of the length of the pasta.  Spread about 2 tablespoons of the bechamel over the taro leaves and roll.  Carefully place rolled lasagna into a shallow 8x8 glass or ceramic baking pan.  Complete until all 8 rolls are complete.  Take remaining bechamel and thin it out with 1/4 cup of milk.  Bake at 325 F for 20-25 minutes.