You can’t go wrong with lasagna. Um, it’s pasta, sauce, beef, and cheese – how
could that not be good. I decided to do
an easy little spin on lasagna by rolling up all the goods in one noodle
instead of doing layers. It was fun to
do and made serving a lot easier. And
served with a big ol’ piece of garlic cheese bread it was a fabulous dinner!
Lasagna Rolls
1 lb ground beef, cooked and drained
9 to 12 lasagna noodles, cooked
1 jar of your favorite pasta sauce
12 ounces ricotta cheese
2 cups shredded cheese
¼ cup parmesan cheese
Italian Seasoning, to taste
Garlic Powder, to taste
Preheat oven to 350 degrees.
In a skillet, sprinkle ground beef with Italian seasoning
and cook. Drain grease and set
aside. While ground beef is cooking,
boil your lasagna noodles as directed on package. I always cook a few extras in case one breaks
during cooking.
Prepare an 8 x 8 baking pan by pouring ½ of the pasta sauce
into the pan. Sprinkle the pasta sauce
with a little Italian seasoning and garlic powder to add a little more flavor. I found that 9 lasagna rolls fit tightly in a
8 x 8 pan but go with a larger pan if making additional rolls.
Once pasta is cooked, carefully remove one noodle at time to
make the rolls. Place a spoonful of ricotta
cheese, couple spoonful’s of cooked beef, sprinkle of shredded cheese, and
sprinkle of parmesan cheese on the whole noodle. Gentle grab one end of the noodle and roll
up. Place roll up in the prepared baking
dish, seam side down. Continue with
other rolls until pan is full.
Pour remaining sauce on top of rolls, sprinkle with remaining cheeses and bake at 350 degrees for 25 minutes or until cheese is just golden brown.
Pour remaining sauce on top of rolls, sprinkle with remaining cheeses and bake at 350 degrees for 25 minutes or until cheese is just golden brown.
Serve with yummy garlic bread and fresh fruit.