By Chef Vaughn Hobbs
Ingredients:
1 Lb. Extra-Lean Ground Beef
1 Onion, Finely Diced
2 Cloves Garlic, Minced
1/2 Cup Apple Juice
Juice From 1 Small Lemon
1 (14.25 Ounce) Can Crushed Italian Tomatoes
1 (6 Ounce) Can Italian Tomato Paste
4 T Fresh Chopped Parsley
2 T Fresh Chopped Basil
1 T Italian Seasoning
1 1/2 t Salt
1/4 t Ground Pepper
6 Lasagna Noodles
8 Ounces Light Cream Cheese, Softened
1 C Grated Parmesan Cheese
8 Ounces Fresh Mozzarella Cheese
In a medium stock pot, brown beef, onion, garlic ¼ t salt over medium to medium-high heat until cooked through and little to no grease is left.
While cooking meat bring a large pot of water to a boil for lasagna noodles
Lower the heat for the meat to medium-low and add 1/2 cup apple juice and juice from 1 small lemon—Mix well
Add Parsley, Basil 3/4 t Salt, 1/4 t Pepper, 1 t Italian seasoning, can of tomatoes, and can or tomato paste to meat. Simmer on medium-low and stir frequently
Strain cooked lasagna noodles and rinse with cold water—Lay noodles out on paper towel and blot any remaining water off of noodles
Spread half of the mean-marinara sauce into a 8×8 baking dish and sprinkle with half of the grated parmesan and crumbled/grated mozzarella cheese.
Divide cream cheese and spread on each lasagna noodle
Place 2T of the meat-marinara sauce on the end of each noodle, roll them up and place in the 8×8 pan (seam side down) on top of sauce
Pour remaining meat-marinara sauce and cheese over noodles.
Cook at 350 until sauce begins to bubble (10-15 minutes)
