Beefy Lasagna Roll-Ups Tasty Recipes

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Beefy Lasagna Roll-Ups

"I made this recipe and my daughter loved it. This is how I make it, but you can always add to it to make it your own."

Ingredients :

• 6 lasagna noodles
• 1 pound extra-lean ground beef
• 1 small onion, finely diced
• 1 (28 ounce) jar pasta sauce
• 1 tablespoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried chives
• 1/8 teaspoon dried oregano
• 1 pinch ground nutmeg
• 2 cups shredded yellow and white marbled Cheddar cheese, divided
• 1 (8 ounce) package light cream cheese, softened

Instructions :

Prep : 25M	Cook : 6M	Ready in : 45M

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through, about 8 minutes. Drain and pat noodles dry with paper towels.
• Brown ground beef and onion in a large skillet over medium heat, breaking the meat into crumbles as it cooks, about 10 minutes. Pour pasta sauce into beef mixture and stir garlic powder, basil, parsley, chives, oregano, and nutmeg into beef and sauce.
• Spread half of the beef sauce into a 2-quart casserole dish and sprinkle with 1 cup Cheddar cheese.
• Lay a lasagna noodle out onto a lightly floured work surface and spread with 2 tablespoons cream cheese. Spread 2 tablespoons ground beef sauce onto noodle; roll noodle and place with seam side down atop cheese in casserole dish. Repeat with remaining noodles. Sprinkle remaining beef sauce and 1 cup Cheddar cheese over noodle rolls.
• Bake in the preheated oven until cheese and sauce bubble, 10 to 15 minutes.

Notes :

• I do 2 rolls per person. You can use whole wheat noodles instead of white. You can add your favorite veggies to the sauce mix. Low-fat cheese works too, or whatever your favorite cheese is.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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