Beefy Lasagna Roll-Ups
Lisa is a certified health and fitness coach.
Recipe Summary 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 | Zucchini Lasagna Keto Rolls6 lasagna noodles1 pound extra-lean ground beef1 small onion, finely diced1 (28 ounce) jar pasta sauce1 tablespoon garlic powder½ teaspoon dried basil½ teaspoon dried parsley½ teaspoon dried chives⅛ teaspoon dried oregano1 pinch ground nutmeg2 cups shredded yellow and white marbled Cheddar cheese, divided1 (8 ounce) package light cream cheese, softenedDirectionsPreheat 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.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.Info | Zucchini Lasagna Keto Rollsprep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
6
Yield:
6 servings
TAG : Beefy Lasagna Roll-UpsWorld Cuisine Recipes, European, Italian,
