BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

May 19 2011

Vidalia Onion Lasagna Roll-ups

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1 pound ground beef
1/2 cup medium chopped Vidalia Onion
1 (31 3/4 oz.) jar pasta sauce (or 3 to 3 1/2 cups of your favorite homemade)
5 lasagna noodles (cooked according to package directions)
1 cup shredded Mozzarella cheese

Press the chopped mushrooms between layers of paper towels to remove moisture. Saute the mushrooms and finely-chopped Vidalias in the butter until tender but not browned. Cool slightly. Combine the mushroom/Vidalia mixture with the cream cheese and beat until well blended.

In a large skillet cook the ground beef and medium-chopped Vidalia until the beef has lost its pinkish color. Drain off excess grease. Pour the pasta sauce into the skillet and simmer while assembling the noodle roll-ups.

Spread about two tablespoons of the cream cheese mixture over each noodle. Roll up from the short end. Cut each filled noodle in half, making 10 small roll-ups. Pour the beef mixture into a 10x10x2-inch casserole dish. Place the lasagna roll-ups cut-side down (frilly side up) into the meat mixture. Sprinkle the top with cheese. Place a square of aluminum foil loosely over the top of the casserole to prevent the noodles from drying out during baking. Bake in a 350 degree oven for 20 to 25 minutes or until bubbly. Best served while hot.