Whatcha Makin' Now?: Lasagna Rolls


Monday, October 22, 2012

Lasagna Rolls

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. 

Serve with yummy garlic bread and fresh fruit.