Today I’m sharing my tasty Lasagna Roll recipe with you all!
As I mentioned earlier, learning to be a better cook and being a bit more adventurous in the kitchen is one of my favorite things about #adulting. When Chuck and I were living in our apartment there was a lot of pizza, mac and cheese, and take out. Now that we’re married and living in an actual house (and since I’ve made it my New Year’s Resolution to not eat fast food or delivery pizza until my birthday in June), I’ve been cooking a lot more.
I had seen some recipes similar to this Lasagna Roll floating around the Internet for a while and decided to give it a try on my own. I debated between making a creamy tomato sauce or a regular tomato sauce and then decided to stick with what I know – there’s no sense in possibly ruining the entire meal! My logic was that if the Lasagna Rolls didn’t turn out well then I could cook up some pasta and just have pasta with sauce for dinner.
Apparently having a contingency plan is also part of being an adult – who knew?
Lasagna Rolls
Makes 6
Prep time:
Cook time:
Total time:
Ingredients.
The Sauce
- 1 Can of Tomato Sauce
- 2 Tablespoons of Olive Oil
- 1 Tablespoon of Garlic
- 2 Tablespoon of Onions
- 1 Carrot (on the small-ish side)
- Salt, to taste
- McCormick’s Italian Seasoning
The “Lasagna”
- 6 Lasagna Noodles
- Ricotta Cheese
- 1lb Ground Beef (I used 93% fat free)
- Olive Oil
- Garlic
- Salt (I don’t like pepper, but you can certainly add it if you like!)
Directions.
Quick note: You kind of have to make the recipe in this order – sauce, meat, pasta, rolls. Even though this isn’t a traditional lasagna and you don’t need the sauce to go in between any layers, you do need to put a bit on the bottom of your baking dish and on top of the rolls so that the noodles continue to cook in the oven.
- Preheat oven to 375*F.
- I started by making the sauce so that it would have time to fully cook and simmer. Heat the Olive Oil in a sauce pan, and add in the onions and garlic.
- After those have cooked a bit, add in the carrots.
- Allow them to cook together for 2-3 minutes, stirring frequently.
- Add 1 can of Tomato Sauce (I used Hunt’s Tomato Sauce – unseasoned), mix in some salt to taste and Italian Seasoning (just a couple dashes of each), and bring it to a boil. (Note: I actually used 2 cans so that I could have sauce left over.)
- Allow it to boil for about 2 minutes, and then turn the heat down to a simmer, stirring occasionally.
- Bring a pot of water to boil. Cook the noodles for about 5 minutes, then use tongs to remove them from the water. Word of Caution: They get super sticky, and they also break apart if you let them bend too much.
- While the noodles are cooking, cook the ground beef in a separate pan.
- Prep an oven safe baking dish by covering the bottom in a thin layer of sauce.
- Lay the noodles out and spread a layer of ricotta cheese and some ground beef.
- Roll the noodle – not too tightly, as they will tear – and lay in the dish. Repeat until all noodles are filled.
- Put another thin layer of sauce on top of the rolled lasagna noodles, and cover the dish tightly with tin foil.
- Cook the rolls for 30 minutes.
- After 30 minutes, remove from the oven and top with shredded mozzarella cheese, if desired. Then switch oven to broil and cook on high for 3-5 minutes, until cheese is melted.
And then, voila, serve!
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