Two “Cheese” Meat Lasagna Rolls
Cook: 45m
Total: 45m
Servings: 1
Ingredients
- 1 tablespoon canola oil
- 2 pounds extra lean ground beef
- 2 cloves garlic crushed, or two cubes
- 2 medium sweet onions, finely diced
- 1 small can tomato paste
- 8 ounces soy mozzarella
- 2 cartons pareve ricotta cheese (16 ounce each - I used Tofutti Better Than Ricotta Cheese)
- 1 teaspoon garlic powder
- 3 large eggs
- 1 pound lasagna noodles (regular or gluten free)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 26 ounce jar of your favorite pasta sauce
- Non-stick vegetable spray
Instructions
- Bring a large pot of water, 2 tablespoons olive oil, and 1 teaspoon of salt to a boil.
- Add the lasagna noodles to the pot and cook according to the package directions, gently stirring occasionally to separate the noodles, slightly undercooking the noodles.
- When the noodles are done cooking, do not remove them from the water or pot, add additional cold water to the pot until the noodles are submerged in cold water.
- Set aside.
- Heat the canola oil in a large skillet.
- Add the onion, pepper and the meat.
- Sauté until the meat is browned.
- Add the tomato paste and stir until thoroughly combined.
- Set aside.
- In a large bowl combine the “ricotta”, “mozzarella”, garlic powder and eggs.
- Place a large paper towel on the counter.
- Carefully remove a noodle from the pot and dry it with an additional paper towel.
- Place the noodle on the counter paper towel.
- Spread some of the “cheese” mixture on the noodle, then spread some of the meat mixture on top of the “cheese”.
- Roll the lasagna noodle then place in the prepared pan.
- Top with the pasta sauce.
- Seal tightly with a lid or foil and bake for 45 minutes.
- Serve hot with your favorite crusty bread.