Sometimes you just feel like lasagna. But you don’t feel like taking the three hours to make it. Three hours! 3! And that’s using the no boil noodles. Ain’t nobody got time for that! You spend 90 minutes just simmering the bloody sauce. And the whole time you are thinking, “why on earth is it taking so long.”
Enter the lasagna roll. Its like individual premade slices. But in rolled up form. And you can make it in half the time!
Even better, you can put together a yummy dessert as you wait for it to cook and a salad or vegetable sauté.
You will have to use normal lasagna noodles though.
1/2 cup white onion, chopped
2 cloves garlic, chopped
1 pound ground beef
1 teaspoon salt
1/2 teaspoon black pepper
28oz can crushed tomatoes
15oz can tomato sauce
1 tablespoon Italian seasonings
15 oz ricotta cheese
1 large egg
1 tablespoon Italian seasonings
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded
1/4 teaspoon salt
1/4 teaspoon black pepper
16 traditional lasagna noodles
Lightly grease a 9X13-inch baking pan and set aside.
In a large skillet over medium heat cook onion, garlic, ground beef, salt and pepper.
Cook until the meat is no longer pink. Crumble beef into small pieces Drain any excess grease.
Add the crushed tomatoes, tomato sauce, Italian seasonings and simmer over medium heat for 10-15 minutes.
While the sauce is simmering, boil the lasagna noodles in a large pot of water until all denote.
Drain the noodles, rinse under cold water, and then lay the noodles flat in a single layer on waxed or parchment paper.
In a medium bowl, stir together the ricotta cheese, egg, Italian seasonings, mozzarella cheese, parmesan cheese, salt, and pepper.
Gently spread a heaping spoonful of the ricotta filling down the center of each noodle. It doesn’t have to cover the entire noodle, just press it into a somewhat even layer.
Spread a tablespoon or two of the red sauce down the center of each noodle on top of the creamy filling. Just drizzle/spread it across the top.
Spread about one cup or so of the sauce in the bottom of the prepared baking dish.
Working with one lasagna noodle at a time, roll the noodle, and place seam-side down in the baking dish in four rows of three.
Spread the remaining sauce over the noodles, sprinkle extra mozzarella and parmesan cheese on top and cover with aluminum foil.
Bake at 350°covered for 35 minutes. Uncover and bake for an additional 10 minutes.
Let the lasagna rolls rest for 10 minutes before serving.
Makes 16 rolls. PER Roll. Calories: 300, Carbohydrates: 29 grams, Sugar: 3 grams, Fiber: 3 grams, Protein: 19 grams.
Did you see the problem? It makes 16 rolls but you can only fit 12 rolls in the dish.
Is it a big deal? No! Why? You can freeze the for a small meal later. Pop them in the oven and you are good to go.
I love the simplicity of the dish even though it is a wee bit time consuming. Its the assembly that gets you.
Be careful not to break the noodles during the draining. They are rather fragile. The ricotta mixture does stick to the spoon when spreading. To conquer this, put a spoonful on all the noodles first and then go back a spread the filling. Also, if you put too much of the ricotta or meat mixture on the noodle, it will ooze out while you roll it up.
Other than that, its easy.
The rolls my seem small when you roll them but they will plump up during the baking process.
2 rolls filled me up. 4 rolls filled Bryan up. Then again, he didn’t take a lunch at work (a problem I will rectify later today). Its definitely a cure hunger add meat to your ribs sort of meal. The fact that each noodle makes it own layers of lasagna seems to be a great way to control carbs.
That and I love anything that comes in individual servings.