Feb 2012
Lasagna Rolls

Lasagna is probably my husband’s favorite meal ever, but I hardly ever make it for him. (Poor guy!) Since it’s just the two of us, it makes no sense for me to make a huge pan of lasagna for dinner, as we’ll be eating the leftovers for weeks. Therefore, lasagna rolls are the perfect answer for us. You can make just as many as you need, and the individuals rolls act as great portion control. If you want to lighten up the recipe a bit, use whole wheat noodles and part-skim milk ricotta. You won’t notice a difference in taste, I promise!

Lasagna Rolls
Yields: 8 rolls

Ingredients:
8 lasagna noodles
1/2 pound lean ground beef
1 tablespoon olive oil
1 clove garlic, minced
1/2 onion, diced
1 16-oz. can crushed tomatoes
3/4 tablespoon fresh basil, chopped
3/4 tablespoon fresh oregano, chopped
1/2 teaspoon crushed red pepper flakes

Ricotta filling:
1 egg, lightly beaten
1/2 cup ricotta cheese
1/4 cup grated parmesan cheese
3/4 tablespoon fresh basil, chopped
3/4 tablespoon fresh oregano, chopped

1/4 cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F. Bring a large pot of water to a boil, then cook the noodles until they are al dente. Drain the noodles and set aside.

Meanwhile in a large skillet, heat the olive oil over medium heat. Add the garlic and onion and saute for 2-3 minutes.  Crumble the ground beef into the pan, and cook until browned throughly. When the beef is almost cooked through, add the tomatoes and the reduce heat to medium low. Simmer for about 15 minutes. Add the basil, oregano, and crushed red pepper flakes and stir to combine.

In a small bowl, lightly beat the egg.  Add the ricotta, parmesan, basil and oregano and stir together.

Spray an 8’x8” pan lightly with cooking spray.  Add enough sauce to lightly cover the bottom of the pan.  To assemble, add a spoonful of ricotta mixture onto a drained noodle.  Top each noodle with a spoonful of meat sauce and roll up. Place seam side down in pan. Top each with a little more meat sauce and sprinkle with mozzarella.  Bake approximately 20 minutes until the cheese is melted and bubbly.

Source: Adapted from Homemade by Holman

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2 Responses to Lasagna Rolls

  1. I love lasagna too, but my hubby isn’t a huge fan! These rolls are a great idea, so I can eat them!

  2. Elvia says:

    I always have in hand the ready Lasagna pasta. I have been wanted to try this recepie and wonder if I can still put them in a pot with water to soften them. Do you think they will still work?

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