Baked Lasagna Rolls
Servings
8lasagna rolls
Servings
8lasagna rolls
Ingredients
Instructions
  1. Cook the lasagna according to package directions. Once al dente, drain and pat off excess water with paper towels. Set aside.
  2. Brown the garlic and pork in olive oil. Add mushrooms, then tomato/spaghetti sauce. Add salt, pepper, sugar and soy sauce to taste. Bring to a boil, stirring occasionally to prevent the sauce from sticking to the bottom of the pan. Remove from heat then allow to cool a little.
  3. Preheat oven to 350° F or 175° C. Line a 9-inch square pan with foil. Spoon a little sauce onto the bottom of the pan, just enough to cover the surface.
  4. Get one lasagna and lay it on a clean, flat surface. Spoon sauce onto the length of the lasagna, then sprinkle grated cheese, as little or as much as you want.
  5. Starting from one end, roll the lasagna, pressing a little to pack the roll tightly. Place the lasagna roll seam-side down on the pan.
  6. Repeat steps 4 and 5 for each piece of lasagna. If there’s any leftover sauce, pour on top of the lasagna rolls.
  7. Pour the bechamel sauce on top of the lasagna rolls. Top with more (more, more!) grated cheese.
  8. Bake for 15 to 20 minutes or until the cheese is melted and/or lightly browned at the top.
  9. Serve and enjoy! 🙂