Dark's Kitchen

1 lb ground beef
1 lb ground pork
1 10 oz. jar pasta sauce
1 12 oz. box lasagna noodles
3 garlic cloves
1 white onion
1 C ricotta cheese
1 C mozzarella cheese
1 dash salt
1 dash pepper
1 dash oregano
1 dash rosemary
1 dash thyme


Meat/Pasta Sauce:

Brown beef and pork in a fry pan. Drain excess fat.

Finely dice both the garlic and onions and add to meat mixture.

Cook until onions and garlic are translucent.

Add pasta sauce and reduce to low to simmer.

Add salt, pepper, oregano, rosemary, and thyme.


Cook lasagna noodles El Dante, according to instructions on the box, being careful not to over cook.

When done, strain, and run under cool water.


Preheat oven to 400 F degrees
Layout cooked noodles and cut in half. With a spoon, scoop a small bit of ricotta cheese onto noodle, spreading evenly.

Add salt and pepper to taste.

Add a spoon full of meat sauce.

Roll noodles and place on a baking sheet. Use any excess sauce to blanket the rolls.

Spread mozzarella cheese over top.

Bake for 15-20 minutes, or until cheese is melted.
Mini Lasagna Roll-Ups
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