Everyone has to play ‘Pantry Roulette’ with dinner every now and then. Whether it’s a budget thing, an expiration date thing, or a grocery shopping thing. This recipe was born from the last.
We needed something for dinner, but I would not be able to go grocery shopping for a few more days. I didn’t want to just serve grilled cheese sandwiches – I wanted something with at least some semblance of vegetables! So I put my thinking cap on to see what I could come up with.
The only green thing I had in the fridge was pickles. I know pickles don’t really count as a vegetable, but I decided to roll with it (no pun intended!). I also had half a block of cream cheese I needed to use up. And then I remembered that in the pantry I had a few lasagna noodles left. Hmm…
I wrote ‘cheeseburger lasagna rolls’ on our dinner menu for Saturday night. My husband came up to me & asked, “Are those 3 separate things?” Very funny, babe.
Even though we ended up getting a free meal from my parents on the night in question (gracias Mami y Papi!), I left ‘cheeseburger lasagna rolls’ on the menu to make another night.
I briefly searched for similar recipes, but I was not satisfied with any of them. None of them that I saw suggested cream cheese, & almost all of them had ketchup. No thanks. I decided that I would just try to use my previous white lasagna making knowledge & just give it a go.
When I smelled the delicious filling, I knew I had a winner.
This recipe is relatively simple. I browned the ground beef with my favorite burger seasoning & then drained it. Pro tip: I never pay more for lean ground beef. I just make sure to drain it! Yes, I yield a little less than the poundage you bought from the fat being rendered out & discarded. But I don’t end up paying a premium for ground top cuts. Recently, Aldi had 73/27 on sale for less than $2/lb. Can you say score???
Once the beef is browned & drained, I added diced onions & pickles, cream cheese, and mustard. This is the filling. At this point it totally smells like a burger. The cream cheese in place of ricotta helps that. I rolled it up in the cooked lasagna noodles (I had exactly 4 left!) & laid them in a loaf pan. The loaf pan is perfect for this amount. If you double the recipe, an 8×8 or 9×9 should work well. If you make a dozen, then a traditional lasagna pan it is!
I topped the rolls with mayo & shredded cheddar cheese. My husband has totally opened my eyes to mayo on burgers & I can never look back. But if that’s not your thing, I think that whatever your usual burger sauce is will work. Even ketchup. The point is to both add to the burger feeling & also prevent the noodles from drying out.
I think next time I will experiment with adding other burger toppings. Bacon, anyone?
Skeptical hubby ended up loving these! According to him they taste just like a McDonald’s cheeseburger. He said, “These are really good, thanks! You can quote me in your post if you want.”
Cheeseburger Lasagna Rolls
Makes 4 rolls
- 4 lasagna noodles
- 1/2 lb ground beef
- your favorite burger seasoning
- 4 oz cream cheese
- 1 small onion (or 1/2 a medium onion), finely chopped
- 4 sliced of pickles (or 1/4 cup of dill chips), finely chopped
- 1 tsp mustard
- mayo (or your favorite burger sauce!)
- shredded cheddar cheese
- Preheat the oven to 375 degrees. Grease a loaf pan & spread a little mayo (or burger sauce) on the bottom.
- Boil lasagna noodles according to package instructions. Drain & let cool.
- While noodles are boiling, brown the ground beef & season with burger seasoning. Drain.
- Add to the beef pan pickles, onion, cream cheese, & mustard. Heat on low while stirring until cream cheese is melted & mixture is uniform.
- Divide the mixture in 4 & roll up into cooked lasagna noodles. Arrange in loaf pan seam side down.
- Spread mayo over the top of the noodles. Sprinkle cheddar cheese over the top.
- Bake for 30 minutes until cheese is slightly browned on the edges. Enjoy!
This is so creative! I’d def make these.. and add that bacon you mentioned!
Let me know how it turns out if you do! I think this will become a regular meal around our house 😀
LikeLiked by 1 person
Reblogged this on Mrs. Dessert Monster and commented:
Apparently when I make lasagna, I always have 4 noodles left. I made these for dinner last night after staring at this mostly empty box of lasagna noodles taking up space in my pantry. Subbed jalapeños for pickles – it was awesome!