This recipe & idea popped in my head last night Especially great when you have left over sauce...I find that when making pasta, I always seem to have too much sauce! Also a great way to use up the left over uncooked lasagna noodles in the box you never know what to to with them,. So you either through them out, or the end up lost in your pantry!! These lasagna roll ups freeze well, freeze each separately in in Zip Loc freeze quart bags, pop in your freezer. hen when you need a quick dinner, just take 1 or 2 lasagna roll ups out of freezer and microwave!!
1Add gr. beef to skillet, cook until no longer pink, drain off grease. Add onions and garlic, and cook until tender.
2Add crushed tomatoes, tomato paste, bay leaf and brown sugar, Bring to a boil, lower heat and simmer (uncovered) 25 mins stirring occasionally.
3Add Italian season ing and basil, ( put the spices in my hand and run hands together to release the oils), and simmer another 30 minutes.
4Meanwhile, in a large pot filled with water, add 2 tbsp. olive oil and 2 tsp. salt, bring to boil over medium heat Add lasagna noodles, boil 8 mins.
5Drain noodles, rinsing with cold water.
6In a small bowl, combine parmigiano reggiano and ricotta cheeses together, mixing well.
7In a casserole dish, add some sauce to bottom, so noodles won't stick.
8For each lasagna roll; Place one lasagna noodle on work surface at a time.Spread about 2-3 tablespoons of sauce onto 1/3 of the noodle.Place 1 tsp. ricotta cheese mixture onto sauce. Then on top of the ricotta cheese mixture add 1 1/2 to 2 slices of mozzarella cheese.
9Now the fun... Carefully, roll it up…And place it in the casserole pan, seam side down, on top of the sauce.
10Repeating, till rest of noodles are done.
11Place 1 to 2 cups pf the sauce over noodles in the casserole. Place sliced mozzarella and a sprinkle with the parmigiano reggiano cheese.
12Bake in a pre-heated 375 F oven for 20 -25 minutes, or until a golden bubbly. I hope you try this recipe!!