Lasagna Rolls

 2 Tbsp oil

2 Tbsp butter

8 oz mushrooms, chopped

1 onion divided, chopped

7 cloves garlic, divided

salt and pepper

2 cups chicken broth, divided

lg handful of kale or spinach

1/2 cup celery, chopped

1 lb ground beef

6 oz tomato paste 

1 Tbsp parsley

1 Tbsp Italian seasoning

lasagna noodles

1/2 to 1 cup ricotta cheese

1/2 cup to 1 cup mozzarella cheese or cheddar cheese

 

Put oil and butter in a pan.  Add mushrooms, 1/2 cup onion and 2 cloves garlic, salt and pepper.  Saute. Add 1/2 cup chicken broth and kale. Set aside and add more salt and pepper to taste.

In pan add 1 Tbsp oil. Add 1/2 cup onion, 5 garlic cloves, 1/2 cup celery, 1 lb ground beef, tomato paste, 1 1/2 cups diced tomatoes, 1 1/2 cup chicken broth, 1 Tbsp parsley, 1 Tbsp Italian seasoning and salt and pepper. Cook together for 20 minutes with a lid on top.

Meanwhile, cook lasagna noodles in a lg pot of boiling water. Drain.

Layer each noodle with 3 layers.  First, spread on ricotta cheese onto each noodle. Second, spread mushroom mixture. Third, Spread meat sauce mixture. Then roll up and place individual noodles in a casserole pan.  Put leftover meat over top and sprinkle with cheese.

Bake at 375 degrees for 30 minutes.  Sprinkle with fresh parsley to garnish