Lasagna is a hot food trend this year.
According to the Wall Street Journal, New Yorkers are salivating at the thought of digging into the rich pasta dish.
And celebrity chef Jamie Oliver, in an effort to make a healthier version of the Italian entree, is pushing an eggplant version.
Home cooks may find preparing the dish, with multiple layers of noodles, sauce and cheese, a laborious process.
Lasagna roll-ups, sometimes called lasagna roses, offer a time-saving shortcut with no loss of texture or flavor.
Depending on your and your guests’ appetites, one or two roll-ups, accompanied by a tossed salad and some crunchy garlic bread, should easily quell any hunger pangs.
Lasagna Roll-Ups
This recipe makes 4-6 servings.
1 ½ pounds ground beef
24 ounces ricotta cheese
24 ounces red sauce
8 ounces shredded mozzarella cheese
8-10 lasagna noodles
oregano
Parmesan cheese
Boil noodles according to package directions. Brown ground beef in deep skillet; add red sauce. Cover the bottom of a 9-inch-by-9-inch baking dish with generous layer of sauce mix. Using a small spatula, cover each noodle with 2 tablespoons of ricotta, sprinkle each with oregano. Roll noodles tightly from end to end, place seam side down on top of sauce.Cover with remaining sauce and sprinkle generously with mozzarella and Parmesan.Cover pan with aluminum foil and bake at 375 degrees for 30 minutes. Remove foil and return pan to oven for another 15 minutes. Let rest 10 minutes and serve.
