Skip to main content
LASAGNA ROLLS

JJ mentioned having Lasagna Rolls at school and thought "I want to try that".  Here is my recipe thrown together with ideas from recipes I found on Pinterest.

 Ingredients:
  • 1 lb lasagna noodles, cooked, drained and cooled
  • 1 jar Prego (or your favorite) spaghetti sauce
  • 1 lb hamburger
  • 1 onion
  • 1 tbsp minced garlic
  • 1 (small) can mushrooms
  • 1 (15 oz) container ricotta cheese
  • 1 egg
  • 1/4 cup Parmesan cheese
  • 1 tbsp parsley flakes
  • 1/8 tsp pepper
  • 1 tsp garlic salt
  • 2 cups shredded mozzarella cheese, divided (1 1/2 cup for filling, 1/2 cup on top)
  • Olive Oil
  • Ground Oregano
  • Oregano Flakes
  • Parsley Flakes
  • Garlic Salt
  • Garlic Powder
  • Pepper
  • Salt


Instructions:

Preheat over to 350 degrees.

Cook lasagna noodles per package directions.  Do not over cook.  I left my al dente because they would be cooked more in the oven.

Drain noodles, cool, sprinkle with olive oil and set aside.
For sauce:

Add olive oil, ground beef, minced garlic and onion to pot.  Season to taste with salt, pepper, garlic salt & powder, parsley & oregano. Brown until cooked through.


Add jar of spaghetti sauce.  Season to taste with pepper, garlic salt, parsley & oregano.  Let simmer on low about 20 minutes.  Pour half of sauce into greased pan.


Mix ricotta cheese, egg, parmesan cheese, 1 tbsp parsley flakes, 1/8 tsp pepper, 1 tsp garlic salt and 1 1/2 cups shredded mozzarella cheese.

Lay noodles flat and spread a spoonful of filling mixture onto noodles.

Roll up like a sleeping bag and place in the pan seam side down.

Top with remaining sauce and mozzarella cheese.  I also topped with a little more parmesan cheese.

Bake at 350 degrees for 30-40 minutes.

Very good, but a little dry.  It needs more sauce.  Next time, I would do 2 jars of spaghetti sauce.

Comments

Post a Comment

Popular posts from this blog

FIRE CRACKERS I got the recipe from here:  http://www.food.com/recipe/fire-crackers-423316 1 lb unsalted saltine crackers (4 sleeves) 1 cup canola oil 1 (1 oz) package ranch dressing mix 2 tbsp crushed red pepper flakes 1/2 teaspoon garlic powder Line crackers on ends (like dominoes) in an air-tight container. In a small bowl, mix oil, dressing mix, peppers and garlic powder.  Stir until ingredients are well mixed.  Continue to stir to prevent the peppers from settling on the bottom of the bowl. Spoon mixture over crackers, like drizzling icing on a cake. Close lid tightly and flip the container over every 5 minutes for 20 minutes.  Lightly shake back and forth to make sure all the crackers are coated.  Store in a Ziploc bag.  Will keep for about a week. Pretty tasty!  Jaqi & Jesse like them too!
Post a Comment
Read more
PEANUT BUTTER RICE KRISPIE BARS My mother always put peanut butter into her Rice Krispie bars. When I made them when I was older I had to guess each time how much.  I finally figured out what worked and wrote it down so it wasn't a guessing game. People compliment me on these all the time when I bring them places.  They are not as cloyingly sweet as some Rice Krispie bars can be.  First, I always use the original Kellogg's Rice Krispie bar recipe, never a generic version.  The other versions tend to have the same amount of marshmallows, more butter,  but less rice krispies making them sweeter (to me, anyway).  I don't care what brand of rice krispies I use, I buy whatever is cheapest, but it has to be the original Kellogg recipe.  Second, I always add the peanut butter. They are just so much better that way! Because of the peanut butter, when I bring them places, I always tell people there is peanut butter in them (or label them) becaus...
Post a Comment
Read more
SUMMER SPAGHETTI SALAD It's a beautiful Sunday in Minnesota!  60 degrees for the first time since October!  Still snow on the ground, but everyone is getting out of the house and firing up the grills and making summer-like foods.  This is an old classic from my sister.  Usually, I use spaghetti noodles, but today tried linguine noodles.  Also added ranch seasoning, something new.  It's a nice refreshing pasta salad. Ingredients: 1 lb Spaghetti (or linguine) 1 lb bag California mix frozen veggies (broccoli, cauliflower, carrots) 1 can black olives, sliced 4 Roma tomatoes, chunked or diced (or about 1 cup of whatever tomatoes you want to use) Approx 1/4 cup Italian Dressing Approx 1/2 cup Mayo Approx 1/2 cup Miracle Whip Approx 2 tbsp dry Ranch Dressing mix Appox 1/4 cup Parmesan cheese Salt,  Pepper,  Lawry's Seasoning Salt,  Garlic Salt,  Onion Powder &  Garlic Powder, to taste Seasonings and vegetables...
Post a Comment
Read more