Yesterday I stopped by the store to pick up a gallon of milk and was horrified (and appalled and disgusted) to find that the price of milk has increased again and I’m now paying a grand total of $4.69 for milk. Is that not madness?? I’d never have imagined that I’d one day pay that much for a gallon of milk.
But milk is kinda one of those necessities, ya know? Especially for those of us who belong to the fairer sex and need our calcium. All there is to do is suck it up. And gripe and complain about it once in a while 😉
It just makes me nervous wondering if other things are going to go up in price again too. Am I going to end up paying $2.50-$3.00 for eggs soon?
What all this leads me to (yes, I have a point!) is that now, more than ever, I’m focusing on making recipes that are economical and won’t require ingredients that’ll blow my budget.
This lasagna roll recipe I found in a very old Pillsbury cookbooklet, and I’m calling it Poor Man’s Lasagna Rolls because the ingredients are mainly just a meat sauce, mozzarella cheese, and noodles. There’s not even any cottage or ricotta cheese or any other fancy ingredients.
Sure, you could just mix together your sauce and noodles, sprinkle it all with cheese and it would taste the same. But it wouldn’t be as interesting or pretty, now would it? It would be downright boring. Even with the most basic ingredients, we can still turn them into something a bit fancy now and then, something a little more gourmet, can’t we? 🙂
So for those of you, like me, who would like to make something a little special sometimes but don’t have much money to spare, this recipe is for you.
How yummy does this look??
One little thing I want to mention about the ingredients is that I didn’t have any mushrooms so instead I used about 1/2 cup of finely chopped zucchini. Turned out great, and I would use the zucchini again instead of mushrooms.
Poor Man’s Lasagna Rolls
- 8 lasagna noodles
- 1 lb ground beef
- 1/2 cup chopped onion
- 20 ounces pasta sauce (I used a can of Hunt’s Thick & Rich and it was the perfect amount)
- 1 1/2 cups shredded mozzarella cheese
- 2.5-oz. jar sliced mushrooms, drained
- 1 egg, slightly beaten
Cook lasagna noodles according to package directions. Drain and set aside.
Brown ground beef along with onion in skillet. Drain grease. Transfer to a bowl and add 1/4 cup of the pasta sauce, 1/2 cup of the cheese, mushrooms, and egg. Mix together.
Spread each lasagna noodle with 1/3 cup or so of the meat mixture. Carefully roll up and place seam side down in an ungreased 12×8 baking dish. Pour remaining pasta sauce over top.
Cover and bake at 350 degrees for 45 minutes. Sprinkle with remaining cheese. Bake, uncovered, for 5-10 minutes, or until cheese is melted.
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