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1.25.2010

Healthy and Simple Lasagna Rolls

I was finally back home and was ready to cook after being away for 2 days. For some reason, I was full of energy and ready to start Monday. After 2 weeks of no snow, we received a nice light snow that reminded me it was still winter. It was time to think of something delicious to eat.

It has been a while since I had pasta so I decided to cook up some wheat lasagna noodles and work with different ingredients to make up two different dishes. Today was a day to make meat for my husband so I prepared some grass-fed beef with onions and garlic and spices and I created a recipe for myslef using portabella mushrooms and mustard greens.


From An Opera Singer in the Kitchen

My mixture resembled meat in the texture so I was happy with the results. I then accompanied it with a green salad. I omitted the ricotta filling for both dishes and added some cheese to Ryan's dish. He was happy with the results and with the fact that there were leftovers too! That is always a plus for a delicious dish!
From An Opera Singer in the Kitchen


Healthy and Simple Lasagna Rolls

serves 4

For the meat-eater:
1 pound grass-fed ground beef
1 tsp olive oil
1 onion, diced
2 garlic cloves, minced
1 tsp Herbes de Provences
1 tsp Tony's Chacheres Cajun Seasoning
3/4 cup Fontina, chopped
1/2 cup Parmesan cheese, grated

Heat olive oil in a skillet on medium heat on stove. Add onions and garlic cooking for 5 minutes. Add beef and cook for 15 minutes. Add spices and cook for another 10 minutes. Add cheeses and mix well. Set aside.

For the vegan:
1 1/4 cup Portabella mushrooms, chopped
1 1/2 cup mustard greens
1/2 onion, chopped
2 garlic cloves, minced
1/2 tsp salt
2 Tbsp olive oil


1 bottle Barilla Marinara sauce

Heat olive oil in a skillet on medium heat on stove. Fry onions and garlic and add mushrooms. Fry for 5 minutes. Add the mustard greens and salt and continue cooking for 5 more minutes.


Warm up sauce until it boils.

Assemble:

Boil 6 lasagna strips according to package instructions until al dente. Drain water and separate each noodle. Cut the noodle in half and place 1 Tbsp of the filling on the noodle and roll.

This makes 6 rolls per person. Place some sauce on each plate and place rolls on top of the sauce. Add sauce on top on the rolls. Sprinkle parmesan on the meat-eater's rolls and soy-parmesan on the vegan.

Enjoy!

6 comments:

eatingRD said...

Yum!! I just made lasagna rolls the other day too lol Yours look quite tasty! Thanks for stopping by my new site, have a nice week!

Janice said...

These look delicious and healthy. Now I know what to do with all the lasagna noodles I have in the pantry.

Kelly said...

Noelle! These look wonderful and you took a beautiful photo! I am not as lucky with my rolling when I make these--they sort of collapse! I love the flexible conversion for hubby, too--I have a friend who has to do the same thing!

Shelly said...

Hmm never tried with mustard greens before! Looks absolutely delish!

Megan said...

I made "zucchini rolls" just the other night, using thinly sliced zucchini instead of pasta. It came out great!

Kelsey said...

I'm making these this week!

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