Recipe by Chef Terick

An easy way to serve individual portions of lasagna to a large group without the messy serving out of a pan.

Ingredients Nutrition


  1. Cook noodles according to package and rinse under cold water.
  2. Brown beef, onions,italian seasoning and garlic.
  3. Add 3/4 cup of the pasta sauce and tabasco to the meat mixture.
  4. Stir in 2 cups of the shredded cheese mixture and mix well.
  5. Spread 1 cup of remaining sauce in a 13"x9" pan.
  6. Lay each lasagna noodle out on a flat surface.
  7. Spoon about 1/3 cup of the meat & cheese mixture down the center of each noodle.
  8. Place 1 1/2 tbsp of ricotta on top of the meat & cheese mixture at the top end of the lasagna noodle.
  9. Roll up the noodle and place seam side down in the pan.
  10. Spoon the remaining sauce over the rolls in the pan.
  11. Cover with foil and bake @ 375 for 30 minutes.
  12. Uncover and sprinkle with the remaining mozza/cheddar mixture and let stand until cheese is melted.

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