My absolute favorite dinner is lasagna. I love lasagna. I could eat it all the time.
Seriously, I’m not joking.
The only problem with lasagna is that it’s just *too much* food.
I mean, it’s only The Nerd and me.
So, I wanted to give lasagna rolls a try.
Individually-sized portions ready to eat?
And you can freeze the left overs to reheat for another dinner later.
Adapted From: Suite 101
12-16 lasagna strips
1 lb lean ground beef
1 large onion, chopped
1 clove of garlic, minced
2 cans of Italian tomatoes, broken up
1 (6 oz) can of tomato paste
1 (15 oz) can of tomato sauce
1 tbsp sugar
1 tsp oregano leaves
1 tsp basil leaves
1/4 tsp pepper
2 (16 oz) containers of ricotta cheese
2 cups grated mozzarella, divided
1/3 cup of grated Parmesan
2 eggs, beaten
2 tbsp of chopped fresh parsley
1 tbsp salt
Preheat oven to 350 degrees.
Boil the lasagna noodles according to package directions.
In a large skillet, brown the hamburger meat with the garlic and onion.
Add the next seven ingredients (Italian tomatoes to pepper) and simmer for 20 minutes.
Put the ricotta, Parmesan, 1 cup of mozzarella, parsley, salt and eggs in a medium-sized bowl.
Blend to combine.
When the noodles are done, spread the cheese mixture down each one individually.
Roll up the noodles to create your lasagna rolls.
Pour enough of the tomato sauce into the bottom of a large baking dish to cover the bottom.
Then, place the lasagna rolls on top of the sauce seam-size down.
Pour the rest of the sauce over the top of the lasagna rolls.
Sprinkle the rest of the mozzarella on top of the lasagna rolls.
Cover with aluminum foil and bake for 40 minutes.
Uncover and serve.
Yummm…look at all the cheesy goodness.
Enjoy this classic Italian dish in individual servings with no fuss! Freeze the left-overs for another easy meal.