Agriculture Reference
In-Depth Information
Erica's Inside-Out Lasagna
This cheesy pasta dish that also incorporates the full flavors of homegrown meats and
summer-ripe tomatoes can't be beat!
yield:
Prep time:
cook time:
Serving size:
16 rolls
30 minutes
15 minutes
2 rolls
1 (16-oz.) box lasagna noodles
3 cups chopped vegetables of your
choice (I use celery, onions, and
carrots)
1 lb. ground beef
8 oz. spaghetti sauce (store-bought
or homemade)
8 oz. alfredo sauce (such as Ragu
Cheesy Classic Alfredo Sauce)
8 oz. shredded mozzarella cheese
Fresh parsley sprigs for garnish
(optional)
1. Preheat the oven to 350°.
2. In a large pot of boiling water, cook lasagna noodles until almost done, but still firm
and workable. Cut each noodle in half. In a large skillet, sauté vegetables until tender,
adding beef halfway through the process. Cook until meat is browned and drain fat.
3. Add spaghetti sauce to meat and veggie mixture until it sticks together nicely. You don't
want this part too soupy.
4. Pour 4 ounces alfredo sauce in the bottom of a large baking dish.
5. Place half a lasagna noodle on a plate and spoon a few tablespoons of meat, veggie, and
sauce mixture in the center. Gently roll up and place in a large baking dish.
6. Continue this process until the baking dish is full. Top with remaining 4 ounces
alfredo sauce and shredded mozzarella cheese. Garnish with parsley (if using).
7. Freeze in the pan, or bake until cheese on top is melted and dish is hot all the way
through.
(Recipe courtesy of UntrainedHousewife.com)
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