Wednesday, July 17, 2013

Lasagna Rolls

I have seen lots of recipes for lasagna rolls and thought these would be a good way to use up some homemade pasta sauce I had in the fridge.  We both really loved these and they are so much easier to make and eat than actual lasagna, as my lasagna usually ends up quite messy and never holds together well.  We put cream cheese in ours instead of ricotta as that's what we usually put in regular lasgana.  I used 4 large fresh pasta sheets and cut them in half to make 8 rolls, and the sauce recipe will make a lot more than just the lasagna rolls.

1 lb ground beef
1 onion, diced
2 garlic cloves, minced
2 celery stalks, diced
1 red bell pepper, diced
1 green bell pepper, diced
8 oz mushrooms, sliced
1 can tomato paste
1 can diced tomatoes
8 oz tomato sauce
1 cup red wine
1 tsp worcester sauce
1 tsp italian seasoning
1 tsp dried oregano
salt and pepper

Brown the ground beef in a large pan, drain the fat and add the onion to the pan, cook for a few minutes, add in the garlic, bell peppers, celery and mushrooms, stir together and let cook for a few minutes.  Add in the tomato paste, tomato sauce, diced tomatoes, red wine and seasonings.  Mix well and let cook for 45 minutes.

Lasagna Rolls
4 lasagna sheets
Pasta sauce
Cream cheese
Provolone cheese
Mozzarella cheese
1 tsp italian seasoning

Preheat oven to 350 and place a little of the pasta sauce in the bottom of a baking dish.

Cook the lasagna sheets in boiling water for a few minutes, cut each sheet in half length wise.  Place around 3 tablespoons onto each pasta strip and cover evenly.  Add about a tablespoon of cream cheese and a sprinkle of mozzarella and parmesan cheese, roll the pasta and place in the baking dish.  Do the same for all the lasagna rolls, top with some more of the pasta sauce.

In a small bowl combine about 1/2 cup of shredded mozzarella and shredded provolone cheese with a teaspoon of italian seasoning and mix together.  Top the lasagna rolls with the cheese mixture and bake for 30 minutes.

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