Friday, October 16, 2009

Super BEEFY Lasagna Roll-Ups!

Lasagna is probably one of Greg's favorite foods (right after pizza!) so when I saw a container of ricotta cheese in the fridge, I knew what was in store for dinner! BUT instead of making a huge pan of pasta and having to deal with a week of left-overs, I decided to make roll-ups. I only made 6 rolls, which is probably half of a normal recipe, and we ate every last bite! I think dividing the beef mixture between the filling and the sauce made it, well more BEEFY of course, but also a lot more flavorful. They're a bit messier but SO totally worth it!  What a yummy Friday night treat!

Ingredients: (6 rolls)

6 uncooked plain lasagna noodles
1 lb ground beef
2 c tomato pasta sauce (any variety)
1 c sliced mushrooms
1 c ricotta cheese
1/2 c shredded mozzarella cheese
1/4 c grated parmesan cheese
1 tsp garlic salt
1/4 tsp pepper


1. Preheat oven to 350ºF. Cook and drain noodles as directed on package.

2. Cook beef and mushrooms in a skillet over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain.

3. Reserve half of the beef mixture and set aside. Stir in pasta sauce and heat to boiling, stirring constantly. Pour into ungreased rectangular baking dish.

4. Mix together the reserved beef mixture, ricotta, mozzarella, parmesan, garlic salt and pepper in a bowl. Spread 3 Tbsp of the cheese mixture over each noodle and roll up. Place cut sides down into the bakind dish on top of the sauce mixture.

5. Cover with foil and bake about 30 minutes or until hot. Serve with additional Parmesan cheese.

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