Lasagna can be a really heavy meal to digest with all the wheat, cheeses, and meat. These lasagna rolls are on the lighter side, made with gluten-free brown rice pasta (Tinkyada brand, found at Kroger in the organics section), goat cheese (easier to digest than cow-milk cheese), caramelized onions, and lean ground beef. And, because they are individual rolls, they are the perfect serving size and are really easy to freeze for later meals.

The best thing about this recipe, though, is that you can totally change up the inside mixture to whatever you like. Here are some suggestions:
• Zucchini, eggplant, onion, goat cheese and roasted red pepper (lightly saute before stuffing lasagna)
• Chicken, frozen spinach, mozzarella, and sauteed mushrooms

Shopping List (Makes 6 lasagna rolls):
• Gluten-free brown rice lasagna
• 4oz goat cheese
• 1 tablespoon of butter
• 1 onion, sliced into rings and caramelized
• 2 cloves garlic
• 1/2 pound lean, hormone and antibiotic free ground beef
• Basil, oregano, pepper, crushed red pepper, thyme, to taste
• 1 can organic tomato sauce, seasoned to liking

Lasagna Rolls 1

Lasagna Rolls 2-5

Lasagna Rolls 6

Preparation: Boil 6 pieces of lasagna for about 10 minutes; drain and rinse with cold water (do not overcook the pasta or it will break when being rolled. Brown the ground beef in a skillet; drain and set aside. Cook onions and garlic in the butter until caramelized and set aside.

1. Lay lasagna pieces on top of a sheet of wax paper. Carefully spread goat cheese on all pieces and season well.
2. Add onion & garlic mixture and the ground beef to each piece of lasagna.
3. Carefully roll each piece (secure roll with a toothpick, if desired).
4. Move all rolls to a glass or ceramic baking dish.
5. Cover with tomato sauce and sprinkle with seasoning. Bake for 20-25 minutes.
6. Serve warm with a large salad.
7. Refrigerate or freeze remaining rolls for another meal.