Sushi cake. Cocktail pop. Sometimes it can just be fun to take a well-loved classic and change the way it’s typically been done. Such is the case with the beloved lasagna roll-ups from Banapple.
These roll-ups are a fun way to make lasagnas that are for smaller servings, if you don’t have the fridge or stomach space to commit to a full tray. They are heavier on the cheese and cream, whose taste is also more condensed tucked into the rolled up center of these lasagna rolls. It’s flavor is comforting. It feels decadent. It looks cool in photos. What more could you ask for?
Banapple Lasagna Roll-Ups Food Hack
Serves: 2 people
Active time: 40 minutes
Total time: 1 hour
2 tbsp. olive oil
200g ground beef
Salt and pepper, to taste
2 cups crushed tomatoes
2 tsp. sugar
1 tbsp. oregano
4 oz. cream cheese
2 tsp. salt
2 tsp. pepper
½ cup parsley, chopped
4 lasagna sheets, cooked and drained
½ cup mozzarella cheese, grated
Parsley, for garnish
For the sauce, heat olive oil in a pot over medium heat.
Add ground beef and season with salt and pepper.
Cook beef until browned, about 5 minutes.
Add crushed tomatoes, sugar, and oregano and cook sauce until thickened and beef is tender, about 15 -20 minutes.
For the filling, mix together softened cream cheese, salt, pepper, parsley, and egg until well combined.
To assemble, spread 2 tbsp. of filling onto each lasagna sheet.
Roll up sheet then set rolls in the center of an oven safe dish or sheet tray.
Top rolls with meat sauce and mozzarella cheese, then bake under a broiler or 400F oven until cheese is melted and slightly browned.
Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.