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Lasagna Rolls Recipe

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This recipe for Lasagna Rolls, by , is from The Wedding Cookbook for Jenna and Adam, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Watanabe
Added: Wednesday, December 13, 2006


1 lb ground beef
1 cup fresh mushrooms, chopped
1 medium onion, finely chopped
1 small carrot, finely chopped
1 clove garlic, minced
cup dry red wine
1/8 tsp nutmeg
1/8 tsp cayenne pepper
2 cups (8 oz) mozzarella cheese, shredded
1 egg, lightly beaten
cup parmesan cheese
1-28 oz. jar spaghetti sauce (I prefer Barilla, but any thick sauce will do)
-16 oz. package lasagna noodles
Salt & Pepper to taste

Preheat oven to 350 degrees.
In a large skillet, thoroughly brown ground beef; drain fat.
Add mushrooms, onion, carrot and garlic; saute until vegetables are tender.
Add wine, nutmeg, cayenne pepper, salt and pepper; cook until wine is almost evaporated.
Remove from heat; allow to cool 10 to 15 minutes.

In a medium bowl, thoroughly combine meat mixture, mozzarella cheese, egg and 1 tablespoon parmesan cheese. Pour 1/2 jar spaghetti sauce evenly in a 9x13" baking dish.

Evenly spread 1/3 cup meat filling over length of each cooked lasagna noodle. Carefully roll up noodle. Place SEAM SIDE DOWN in baking dish. Repeat with remaining noodles.

Bake, covered, for 40 minutes.
Uncover, sprinkle with 3 tablespoons Parmesan cheese.
Bake 5 minutes or until bubbly.

Number Of Servings:
Number Of Servings:
A lot!
Preparation Time:
Preparation Time:
It's kind of intense, but really fun!
Personal Notes:
Personal Notes:
I hope you like this recipe. I tried it for the first time when celebrating Bernice & Virgil Hoffman's wedding anniversary many years ago. It was a big hit and I've made it a few times since.

PS - it freezes well, so try it for a future event!




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