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Lasagna Rolls
From: Mindy Boyd
Use: 11x 7 pan (spray with olive oil)

Preheat oven to 375 degrees

• 8 lasagna noodles; cooked to AL dente
• 1/2 lb hamburger (can mix w/Italian sausage or use ground turkey)
• 1 small onion chopped
• Spaghetti sauce of your liking (32 oz or so)
• Mushrooms chopped: small jar or fresh about ½ cup
• Salt and pepper to taste
• 1 ½ tsp minced garlic or powder (your preference)
• dash of crushed red pepper flakes (opt)
• 2 c mozzarella cheese finely shredded

Cook meat with onion, garlic, 1/3 of chopped mushrooms, salt, pepper, red flakes and drain.
Add 1/3 of spaghetti sauce– enough so meat binds together. Add 1 to 1 ½ cups of cheese once meat has cooled.
Spread a little sauce on bottom of pan: then prepare pasta rolls:
• Lay noodles out flat and spread an equal portion of meat on each noodle
• Roll carefully.
• Do not roll too tightly or the meat will fall out.
Add the remaining sauce on top of the noodles, and then top with cheese. Cover loosely with foil and bake for 30 mins. Uncover and bake for another 5 or more minutes till cheese is brown. Remove from oven and allow to cool for 10-15 min before serving.