Fresh Chile Lasagna Rolls
Cook lasagna noodles(12)
1lb lean ground beef
Season with one tsp each of granulated garlic, onion, and salt; brown in 2 TBS of olive oil.
One cup FCC Red Chile Roast added to meat and set aside.
2 cups mozzarella cheese (reserve 1/2 cup for topping)
1 1/2 cups shredded parmesan. (Reserve 1/2 cup for top)
Spread meat mixture on each lasagna noodle. Sprinkle each noodle generously with fresh mozzarella and shredded parmesan cheese. Roll each lasagna noodle and place it in a large baking pan. Top each roll with fresh red, about 1 cup total, and top with reserved 1/2 cup mozzarella and 1/2 cup parmesan for the top. I added about 1 TBS meat sauce on top of each roll. Bake 400° for about 15 to 20 min.
Recipe by MC Vladie from the Fresh Chile Cookin' group.
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