Lasanga Rolls

2014-09-23
  • Servings : 12
  • Prep Time : 60m
  • Cook Time : 3:45 h
  • Ready In : 4:45 h

Thank God for Italian grandmothers! This recipe takes a lot of prep work, but is well worth the time. I’ve never met anyone who didn’t love it. – Xly

Ingredients

  • 2 cans of Tomato Sauce
  • 2 small cans of Tomato Paste (more or less depending on how thick you like your sauce)
  • 1 re-sealable pack of shredded Mozarella cheese
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 lb ground veal
  • Pasta sheets - thick wonton or egg roll wrappers work well too
  • Spices for the sauce: Basil, Oregano, Rosemary, Thyme, Marjoram, Red pepper flakes, Salt and Pepper

Method

Step 1

Sauce Prep: Mix 2 cans of tomato sauce, 2 cans of tomato paste, and 2 small paste cans of water into a saucepan. Mix well and let it simmer for about ten minutes. When the sauce has thickened add your spices. The only rule on this part is that you want to add spices until the sauce doesn't taste like tomatoes anymore. Oh, and go easy on the Rosemary. Once you've found a mix that tastes good leave the sauce to simmer. Ideally it should have 3 hours to simmer, but it can certainly be cut down if you don't have the time.

Step 2

Filling Prep: Brown the three pounds of meat in a large pot or pan. While browning mix in about 3/4 of the shredded cheese. Add the cheese a little at a time so that you get a chance to mix it all together. You can stop on the cheese when you stop being able to melt it in easily. Take the mix off the heat and break out the wrappers. If you have hard lasagna sheets you'll want to boil them for just a minute or so to make them soft. Place portion of meat and cheese onto wrapper or pasta sheet and roll it up. Place the rolls in a 9x13.

Step 3

Final prep: When the sauce is done pour it into the pan. Make sure to fill all gaps around every roll along with the tops. Any part not covered with sauce will come out crunchy. Sprinkle remaining cheese on top and bake at 375 for about 45 minutes. You want the dish to have a light golden color. If you have any left-over meat filling sprinkle it over the top of the dish when it has finished baking.

If you have the skill and a whole day to kill you can make your own pasta instead of using store-bought sheets or wonton wrappers. The original recipe is meant to have home-made pasta sheets, but I’m far too lazy and unskilled for that.

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