Sauce
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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