According to my husband, I opened up a restaurant today. You can probably see that with my string of posts today. I was a busy girl. I will say, despite how much I may have messed up the kitchen, everything I made was delicious (wasn't it, Husband?). I wanted to make something a little more time consuming for dinner, like I usually try to do on Sundays, so I decided on Lasagna Rolls tonight to use up some ingredients in my fridge.
I think the point of lasagna rolls is to be easier and less time consuming than regular lasagna. I'm not so sure that's really the case. However, these were really good. I'd make them again. I'm thinking about submitting them to Presto Pasta Nights at Once Upon a Feast. I based them off a vegetarian recipe, but decided to add a little bit of ground beef to them. I think I'll make them vegetarian next time I make them.
Lasagna Rolls
Recipe from Cooking Light, significantly adapted
Serves 4
INGREDIENTS
8 uncooked lasagna noodles
3/4 cup part-skim ricotta cheese
1/2 cup (2 ounces) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
3 cloves garlic, minced
1/4 lb ground beef (or ground turkey), browned, optional
Marinara sauce (about 2 cups), store-bought or homemade
DIRECTIONS
Preheat oven to 350 degrees F.
In a large pot of lightly salted water, cook noodles. Drain & set aside.
Mix together cheeses, garlic, and ground meat (if using). Divide into 8 parts. Spread mixture on the lasagna noodles. Roll up. Repeat with each lasagna noodle.
Place a thin layer of marinara sauce in the bottom of an 8x8 pan. Place each lasagna roll, seam side down, in the pan. Cover with marinara sauce.
Bake, covered, for about 30 minutes.
Serve, preferably with homemade garlic bread.
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