Even after all these years I still find it hard cooking for only one person. I end up making so much food that I end up giving it away or having to throw out the leftovers. This time of year, when its cold and dreary there's nothing i enjoy more than hot, cheesy lasagna; but making enough just for me is hard. I soon discovered lasagna rolls. These individual lasagnas are quick and easy to make, perfectly portioned, and can be frozen for later use. Serve them with a side salad for a healthy and satisfying meal.
1 lb. ground beef
28 oz marinara sauce (I make my own sauce but you can sub in your favorite spaghetti sauce )
1 egg, beaten
1 cup ricotta cheese
1/2 cup grated Parmesan cheese, divided
1.5 cups part-skim Mozzarella Cheese, divided
8 lasagna noodles, cooked and drained
1/2 tsp thyme leaves
1/2 tsp black pepper
1/2 tsp red pepper flakes
1/2 tsp garlic salt
1 tsp parsley, chopped
Large glass pan
Note: This nutritional information is based upon the assumption that you are using my marinara sauce; it will vary if you use your own or a store bought sauce.
Servings: 8 • Size: 1 roll w/ 1/4 cup marinara sauce • Calories: 403
Fat: 19 g • Carbs: 29 g • Fiber: 3 g • Protein 27 g • Sugar: 6 g
Cook the lasagna noodles according to the package directions, drain and set aside. Brown the ground beef in a skillet over medium-high heat. Add the thyme, black pepper, red pepper flakes, and garlic salt when beef just begins to brown. Drain and return to the skillet. Add half the marinara sauce to the ground beef stirring well to incorporate. Set the rest of your sauce aside for later use.
Preheat your oven to 375 degrees. Mix the egg, ricotta, parsley, and 1/4 cup Parmesan cheese in a large bowl. Spread each noodle with 2 tbsp. ricotta mixture. Top with 1/4 cup meat mixture and 2 tbsp. mozzarella cheese.
Roll up each noodle, starting at the short end. Spread 1 cup of the reserved sauce mixture in the bottom of your glass pan. Place each roll in the pan, pouring the remaining sauce over the noodles. Top each roll with the remaining Parmesan and mozzarella cheeses.
Cover tightly with foil and bake for 30 minutes or until hot and bubbling.