
I love lasagna but unfortunately when there are only two in your household and both of us living a fast paced life style there is not much time to make this classic dish. After discovering that I can enjoy one of my favorite dishes and cut the cooking time lasagna rolls have now become a great supper treat and with enough left over for lunches the next day!
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Ingredients:
- Lasagna noodles
- 1/2 lb of lean ground beef
- Spaghetti sauce
- Mozzarella cheese (shredded)
- Fresh spinach
- Zucchini
*makes 6 servings
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1. Boil 6 lasagna noodles in a large pot. While the noodles boil brown the ground beef in a frying pan.
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2. After the beef has browned add in spaghetti sauce, zucchini and let simmer while finishing the noodles.
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3. Remove noodles and lay out on a cutting board. Spread a light layer of sauce on the noodles, this will prevent the noodles from drying out during baking and also moisten the spinach.
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4. The next picture will show all the steps in what to add and how to roll everything together. First you’ll add a light layer of mozzarella which will follow by the spinach and lastly the meat mixture.
Once everything is layed out start rolling the noodle up. I like to use skewers to hold everything together before adding the roll to my baking dish.
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5. Once you have all the noodles rolled up lay them in a oven dish. First you’ll want to spread a layer of sauce in the dish to prevent the noodles from drying up and sticking to the bottom.
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6. Once all the rolls are in the oven dish. Spread a light layer of mozzarella and sauce over them. My dish is a little smaller so I can only fit 4 rolls and will have to make the last two seperately. Pre-heat your oven to 350 degrees F and bake uncovered for 20 minutes. Remove from oven and serve as is or with a side of salad.
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Here is the finished dish! These are really filling (I can eat about 1) and go great with a side salad. The great thing is that these can be individually wrapped and set aside for lunches.
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Bon Appétit!