Lasagna Rolls

This is just my version of a popular recipe....it basically takes the main ingredients from the sauce of a regular lasagna recipe...three cheese filling (if I could make a 10 cheese version, I would...because Mama likes the cheese, lol)...and rolls them all up into ready to serve portions.



SAUCE:

1 lb ground beef (or any ground beef/sausage mixture of your choosing)
1/2 chopped onion
1 clove garlic, minced or chopped
14oz can of crushed tomatoes (or half of a big can)...although I have used more on occasion
1 (6oz) can of tomato paste
1 can tomato sauce
1/2 C water
1 Tbsp sugar
1 Tbsp chopped parsley
1 tsp dried basil leaves
1/2 tsp Italian seasoning
1 tsp salt
1/4 tsp black pepper



ROLLS:

12 lasagna noodles
1 (15 oz) package of ricotta cheese
1 egg
1 C mozzarella cheese
1/4 C Parmesan cheese
1 Tbsp chopped parsley



DIRECTIONS:

Brown the beef with the onion and garlic (drain if needed)

Use a Dutch oven, crockpot, or large saucepan. Add in the cooked beef mixture and all sauce ingredients. Cook on low in a crockpot for 4 hrs....or simmer on low heat covered for an hour and a half on the stovetop. (stirring occasionally)






Cook the lasagna noodles as directed on the box. Drain noodles. Spread the noodles out on waxed paper to cool.







Mix the three cheeses and egg together along with the other Tbsp of parsley. Spread onto the noodles, leaving about an inch of bare noodle on one end. From the opposite end, roll the noodle leaving the seam at the bottom.











Put a thin layer of the meat sauce in the bottom of a casserole dish, place the rolls on top of the meat sauce. Cover with remaining sauce.Bake at 375 degrees for 30 minutes, or add mozzarella after 20 and bake for the last 10 minutes. These can totally be altered to fit your tastes...and they are easy to sneak in veggies like spinach.