I shoulda been Italian!

There was a 3-way tie for 7th place on my list:  Stovetop Chicken Parmesan, Taco Soup, and Spaghetti.  All three are quick and easy recipes that I've tweaked over the years until I got them the way we like them.  Eighth place was probably my best company dish:  lasagna!  (Have I mentioned that I should have been born Italian?)

I have always loved lasagna, and it has been a favorite meal for guests and family for many years.  However it makes such a LARGE amount that I generally restricted it to when we had company.  Then I discovered lasagna rolls!  I only make up the number I need (generally 1 per person) plus an extra for Ricky to have for lunch.  My recipe for lasagna has also undergone transformations over the years.  I love the recipe that I am currently using.  It has meat cooked in an easy canned tomato sauce, ricotta, provolone, and grated Italian cheeses, and is topped with a white sauce and marinara sauce (out of a jar).  I still go back to the traditional layered lasagna when I cook for company, but it is nice to have a smaller version that I can fix just for us!

Lasagna Rolls

1 lb. ground meat (of course, that means venison around here, but lean beef works well too)
1 tablespoon minced garlic
1 can Italian style diced tomatoes
salt and pepper
basil, oregano, or Italian seasoning
lasagna noodles, cooked
1 carton ricotta cheese (I use low-fat)
1 egg, slightly beaten
provolone cheese
shredded Italian style cheese or mozzarella
1 jar marinara sauce
2 tablespoons butter
2 tablespoons flour
2 tablespoons chicken granules
1 cup half and half or cream
parsley  (chopped fresh, if you have it...dried, if not)

Brown meat in skillet in olive oil, drain, if needed.  Add garlic and cook another minute, stirring.  Add tomatoes to skillet and season with salt, pepper and basil.  Simmer while cooking noodles.

In small mixing bowl, combine ricotta cheese and egg.  Mix well.

Preheat oven to 350 degrees.  Pour a small amount of marinara in shallow baking dish.  Now, make your rolls: Lay a noodle flat on your work surface.  Spread ricotta cheese mixture all along the top.  Tear provolone cheese slice in half and layer over ricotta.  Spoon on some of the meat/tomato mixture and sprinkle with shredded cheese.  Roll up and place, seam side down, in baking dish.  Repeat until all the noodles have been filled and rolled.  Sprinkle with more shredded cheese.  (Freeze any extra meat to use at a later time.)

Make white sauce:  Melt butter in a medium size skillet.  Stir in flour and chicken granules and cook, stirring, for about a minute.  Pour in cream and stir with whisk until sauce thickens.  Remove from heat and stir in parsley.  Pour white sauce over lasagna rolls.  Spoon marinara sauce over white sauce.

Bake for 30-40 minutes, until hot and bubbly.

Serve with a good, hot, crusty bread and a green salad.  Your mouth will love you!

Isa 55:2 Wherefore do ye spend money for that which is not bread? and your labour for that which satisfieth not? hearken diligently unto me, and eat ye that which is good, and let your soul delight itself in fatness.