Neither my husband or I are huge fans of ricotta cheese. Sure, lasagna is good, but we prefer spaghetti or alfredo. One week, I was thinking of making stuffed shells just for something different, but I didn’t want to use gooey cheese inside, so I can up with an idea. Since then I’ve made this with lasagna pasta instead of the shells because it’s so much easier!
1lb ground beef
chopped vegatables of your choice. I use celery, onion, and carrots.
1 jar Ragu Chunky Garden Combination or Mama’s Special Garden Sauce
1 jar Ragu Cheesy Classic Alfredo Sauce
1 box Lasagna pasta, cooked till almost done, but still firm and workable. Cut pasta in halves.
8 oz shredded mozzerella cheese
Sautee the veggies, adding the beef half way through the process.
Brown the meat and veggies, then add some red sauce, but not too much! You don’t want this part too soupy.
Spread a little Alfredo sauce in the bottom of an 8×8 baking dish.
Place half a lasagna noodle on a plate and spoon a few tablespoons of the meat, veggie and sauce mixture on the center.
Gently roll up and place in the baking dish. Continue this process until the pan is full.
Top with alfredo sauce and shredded cheese. Garnish with parsley if desired. Bake at 350 till cheese on top is melted and dish is hot all the way through!