I couldn’t figure out a title for this dish that fully described it, but didn’t lead you to believe it was something else. Confused? Well, so am I. When I hear the word lasagna, I picture layers of cheese and tomato sauce in an Italian style pasta dish. Even saying lasagna rolls evokes the idea that there will be tomatoes or Italian sausage involved. That is not the case here. It’s the pasta shape that is getting me in trouble here.The best way I can describe these rolls is they taste like a much better version of Cheeseburger Macaroni Hamburger Helper. As per my life, I made them gluten free and the recipe will reflect that, but in the notes I will have the regular instructions. Rolling up the pasta is a bit of a pain and for someone who won’t stuff pasta or cabbage, you’d think that I’d have made this in the normal layered version of lasagna. I keep making these the hard way, however. I think I like to keep myself guessing.
1. Info for Cheese and Herb Lasagna Rolls (tomato free)
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Cheese and Herb Lasagna Rolls (tomato free)
- 1 package Rice lasagna cooked al dente
- 1 pound ground beef, browned and drained
- 2 tsp thyme
- 1 tsp parsley
- 1 tsp basil
- 1 tsp garlic powder
- 1½ tsp onion powder
- 8 oz Colby Jack cheese, grated
- 8 oz Asiago cheese, grated
- 3 Tbsp olive oil
- enough milk to make a sauce (about 2 cups)
3. Directions:
- Preheat the oven to 350 degrees.
- Start by browning the hamburger while the pasta cooks.
- Drain the meat and stir in the herbs.
- In another pan, heat the olive oil and add the flour and dry mustard.
- Slowly whisk in the milk until you have a smooth sauce.
- Add the cheese and stir until it’s melted.
- Add the hamburger to the sauce.
- Drain the pasta and pat the noodles dry with a paper towel.
- Lay out the pasta on a flat surface and spread about 3 Tbsp of hamburger mixture evenly on top of each noodle.
- Carefully, making sure not to burn yourself, roll them up and transfer them to a shallow baking dish (like a 9×13 pan).
- Once you have rolled all of the noodles, spoon any extra sauce into the rolls, filling them as much as possible.
- Bake for 20 minutes.
4. Tips and advices:
- For a full gluten, regular version, use normal lasagna noodles and substitute all purpose flour for the sweet rice flour.
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