"LASAGNA ROLLS"

I'm one of those people who cooks in quantity and fills the freezer for a day I don't feel like cooking or am too busy to but still want a good meal. This recipe is great for that. It makes about 13 lasagna roll ups and they freeze wonderful. Warning, this is not a low fat recipe. One of the best things about this is if you have a fussy eater one night you can just take one of these out and serve it to them. These are individual portions and although they don't look it by themselves in a dish they are very filling. Another great thing about this is there is little clean up. These mini loaf pans can be bought in bargin stores very inexpensively so if all else fails, trash it after the meal. They can be used over and over again though! Just Pam them for easy clean up.

One more thing.. these are a great 'get together' food. Having a group of people over? Make these way ahead of time and pop them in the freezer. That day, take them out, thaw, and heat. This makes anywhere from 11 to 13 usually. *Hint* get the mini loaf pans ready ahead of time and spray them with pam. Here is the recipe.....


1/2 lb. lean/extra lean ground beef, cooked and drained
1 1/2 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup Parmesan cheese
2 large tins of Hunts Italian Tomato Sauce (I use my own tomato sauce when I have a batch made or not in a rush)

Brown the meat, drain and cool. (I always use lean or extra lean ground beef but whatever your preference is use it. I also, after cooking, put it in a strainer and run it under hot, hot water and drain a lot of the fat off)

While noodles are cooking, mix the chopped meat, ricotta cheese, mozzarella cheese and Parmesan cheese together. Once done lay noodles out flat and spread a bit of the sauce on them (a bit) and then some of the cheese/meat mixture over the length of it - be generous but not too thick! Roll up noodle, place seam side down in an individual tinfoil mini-loaf pan and continue with rest of noodles. Lastly, pour the remaining sauce over all and sprinkle with Parmesan cheese. Bake for 30 minutes in a 350: preheated oven.

If you are going to freeze these for later use then just cover them with heavy duty tin foil before putting them in the freezer. For that off night or a get together just take them out of the freezer, let them thaw for a while then pop them into the oven with the tin foil still on them, after a while take the tin foil off. These stay very hot for a while.

HINT: COOK THE LASAGNA NOODLES IN A FLAT ROASTING PAN.. MUCH EASIER TO MOVE AROUND IN THERE SO THEY STICK TO EACH OTHER LESS AND YOU CAN LIFT THEM OUT WITH AN EGG LIFTER.. LESS CHANCE OF THEM BREAKING....... I advise you to make about 15 noodles in case of unexpected breakage.

PLACE A LAYER OF SARAN WRAP ON THE COUNTER AND PUT 3 NOODLES ON IT.. THEN ANOTHER LAYER OF SARAN WRAP AND 3 MORE NOODLES.. ETC.... THEN COVER WITH A FINAL PIECE.. THEY WILL COOL BETTER THAT WAY AND ARE READY TO ROLL ALSO.


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