© 2012 Blake Stokes
Chop Chop Saute Blake’s Cooking Blog Home Appetizers Breads Main Courses Sides Desserts Pantry Projects Blog
Personal Lasagna
1 Pound burger 1 Clove garlic 1 Tbsp. basil 1 1/2 Tsp. salt 1 16 oz can tomatoes diced 1 12 oz can tomato paste 12 Lasagna noodles 2 Eggs 3 Cups Ricotta cheese 1/2 Cups parmesan cheese 2 Tbsp.  parsley 1 Tsp. salt 1/2 Tsp. pepper 1 Pound mozzarella
Cook the ground beef until browned and then drain completely. Add the beef back into the pan along with the tomato products garlic, salt, and basil. Simmer for 30 minutes, stirring regularly. Meanwhile, cook the noodles according to the directions on the box until they are tender. Also, in a medium bowl, combine the ricotta and parmesan cheese, eggs, salt, pepper, and parsley. Stir until smooth. Once the sauce has finished simmering, you can assemble the lasagnas.  Pour all the sauce mixture into the bottom of a 9-by-13 inch pan. Take a noodle and lay it out on a flat surface such as a cutting board. Spread a layer of the cheese mixture on the noodle, and then add a thin layer mozzarella. Carefully, roll the noodle until you have a nice pinwheel, and place upright in the sauce. Repeat until you are out of cheese mixture and noodles. Sprinkle the remaining mozzarella over the pinwheels. Cook for 20 minutes at 375. Serve with buttery garlic bread.
Inspired by a dish from Olive Garden