Recipe is a day late this week as the schedule went a little crazy with work this week. Normally have time after getting off work but this week I was off late and well that is a whole different story. But this was a pretty easy recipe and essentially a quick-fix style lasagna.
Recipe from Sargento Mac & Cheese and More recipe booklet
Prep Time: 20 minutes Cook Time: 35 minutes Serves: 8*
- 1/2 Lb lean ground beef or turkey
- 1 small onion, chopped
- 1/4 tsp. crushed red pepper flakes
- 1 jar (28oz.) pasta sauce with mushrooms, divided
- 2 cups fancy shredded Italian cheese
- 8 long lasagna noodles, cooked and drained
Brown ground beef and onion in large skillet. Pour off drippings. Sprinkle meat mixture with garlic salt and pepper flakes. Remove from heat; stir in 1/2 cup pasta sauce and 1 1/2 cups cheese.
Spoon 1 cup pasta sauce into 2-quart rectangular baking dish. Spoon 1/4 cup meat mixture down center of each lasagna noodle; roll up and place, seam-side down, in baking dish. Spoon remaining sauce over roll-ups.
Cover with foil; bake in preheated 375 degree F oven 35 minutes or until heated through. Remove from oven; uncover and sprinkle with remaining cheese. Let stand 5 minutes before serving.
My modifications to recipe…
We used 1 lb of ground beef and skipped the onion. I added a little extra seasonings to suit our taste; and then used a pasta sauce without mushrooms. (So accommodating to picky husband :)) It filled up about 9 lasagna noodles this way. When filling the noodles I find it easier to work with them on waxed paper.
*Serving 8 is debatable. Perhaps if it is served with salads and bread that would work. Served by itself, perhaps 4 servings.