LASAGNA ROLL-UPS

Method:

Cook lasagna in a boiler of HOT water with ½ tsp sea salt, follow cooking time on a box with one minute less.

Peel and chop onion in small pieces, add olive oil to the frying pan then fry lean ground beef on medium heat. 

Add onion, ½ tsp sea salt, pepper, pressed garlic and onion powder, continue frying until cooked.

In a boiler of HOT water with ½ tsp sea salt, add rice and cook until fluffy, one cup of uncooked rice will make two or three cups of cooked rice. Peel and grate one carrot.

In a large bowl add cooked ground beef and onion, steamed rice, shredded carrot and 1 cup pasta sauce. Toss together.

Take one cooked lasagna at a time and add to one side ½ cup mixture, slowly roll outward until done. Add to the casserole pan and covered in pasta sauce, continue rolling all cooked lasagna with meat mixture, placing them side by side in the casserole pan. 

Continue doing this until all done, top with pasta sauce, then shredded cheese and parmesan cheese, more if needed, tomatoes and green onion.

Preheat the oven to 375ºF and cook for 40 minutes to 1 hour, cover the pan with foil wrap for the first ½ hour, then uncovered for the remainder of time, until golden brown. 

Serve with more pasta sauce, fresh rolls or garlic bread, and a toss salad.

Bonita’s Tips: 

Frying the lean ground beef instead of raw helps speed up cooking time.

Using regular ground beef and cooking the oil off first before adding any other ingredient’s will save money.