Recipe: Lasagna Eggrolls

Recently, Robbie decided that he only likes tomato sauce if it’s on a pizza.  Otherwise, he wants nothing to do with it.  I’ve yet to get a good reason from him for this aversion, but since he’s not a terribly picky eater otherwise, I’ve tried to roll with it.

Lasagna is a favorite at our house.  Well, for everyone but Robbie.  Colin can put down more lasagna than any 8 year old I’ve met – I think it’s one of his favorite foods, though he’d never list it himself.

Last Friday when I was at the grocery store, I saw ricotta was on sale, so I decided lasagna was imminent!  Then – on my drive home – I remembered Robbie’s little tomato sauce issue.

And then something weird popped into my head – lasagna eggrolls.  Why not?  It’s finger food, which kids love, and the sauce can be optional.

It was quite a hit. Here’s what I did:

Ingredients:

  • 1lb ground beef, cooked with italian seasoning to taste, then cooled
  • 2 cups ricotta
  • 1 egg
  • 2tsp garlic powder
  • 1tsp oregano
  • approx 4oz mozzarella, cut into strips (approx 2″ long)
  • 1 package eggroll wrappers
  • olive oil – for misting or brushing the rolls
  • 2 cups spaghetti sauce – pick your favorite!

Directions:

Line a cookie sheet with parchment paper (or oil it well) and pre-heat your oven to 400F.

Mix ricotta, egg, garlic and oregano until blended.

On a clean, DRY surface, lay out an eggroll wrapper.  Spread with about 1tbsp of ricotta mix.  Top with roughly the same amount of ground beef, then one strip of mozzarella.

Now… admittedly, the package said to roll them up a different way.  I tried both methods (making the envelope described on the back and making the rolls the way I show below) – I liked mine better!

Brush the top of the eggroll wrapper with a little water (I just dipped my finger and swiped it on).  Fold up the bottom, fold in the sides…then roll up to the top. The water will seal the wrapper to itself.  Be careful not to over fill your rolls – you don’t want that yumminess leaking out!

Place the rolls on your parchment-lined cookie sheet.  Brush them with oil (or mist them with your Misto – that’s what I did) and bake them for 10-12 minutes, until golden.

Let cool 5-10 minutes (especially if serving to the kiddos!).  Serve with sauce on the side – hot or cold!  Makes enough for 8-10 kids or 5-7 adults!

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2 responses to “Recipe: Lasagna Eggrolls

  1. That looks great! I am off to the store now to find eggroll wrappers!

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