Often when I’m cooking I like to wing it. I usually have a general idea of what I want the end result to be and I just go from there. I enjoy looking at cookbooks but actually following the recipe exactly? Not so much. I usually don’t measure and just eyeball it. I know some people freak out at the idea of that and if you’re one of those people, this recipe is probably not for you. If you would like a recipe to follow, try this one. I saw this on pinterest and got the idea to make them. I just saw the picture and thought “I can make those!” so I did. Ingredients:
1. Lasagna noodles, cooked according to package directions
2. Sauce
3. Cheese. I used Colby-Jack, Parmesan and Cheddar. I did not use Ricotta because I was only making a few and didn’t want to waste the cheese.
4. Parsely flakes
Steps:
1. Mix your cheese together. I used about a cup of shredded Colby-Jack cheese and then shredded some parmesan cheese into it. I didn’t think it looked like enough so I grated some Cheddar cheese we had into it. I also added some parsley flakes. I just eyeballed it. This is what my cheese mixture looked like:
2. Lay the noodles out. I used a cutting board. Spread some of the sauce on it. Use the amount that looks good to you. I don’t like dry lasagna so I used a lot.
2.5. At the last minute I decided to ass some of the leftover hamburger I had in the fridge. It was seasoned with taco seasoning but it still tasted good. You could also add veggies or other meats…it’s up to you! I only had enough for 2 so my other 4 rolls were only cheese.
3. Add cheese
4. Roll up and place in baking dish. You can use a glass dish if you want. I used a round deep baker because I wasn’t going to be making many, only 6. I thought I would be able to fit all 6 in it and maybe if I squished them I could have. Instead I just put in 3 and put 3 in another piece of stoneware.
5. Cover with more sauce and cheese.
6. Bake at 350 for 25-30 minutes, or until the cheese is melted and it looks done.
7. Dish up on your plate and enjoy!
I really, really enjoyed these. The parsley flakes really helped them to taste like lasagna without the ricotta cheese. They are really easy to make and I’m excited to eat them for lunch tomorrow!
