A high protein meal that is easy enough for every day, yet fancy enough for company.
8 lasagna noodles
2 cups marinara or spaghetti sauce
1 medium onion
1 medium bell pepper
1 tbsp olive oil
10 oz. (1/2 can) Loma Linda Chorizo
1/2 cup Italian style dry bread crumbs
2 cup marinara or spaghetti sauce
1/4 cup shredded Parmesan cheese (vegan or dairy)
Cook noodles according to package directions for ‘al dente’. Drain well.
Preheat oven to 350 degrees F and spread a cup of sauce in the bottom of an 11 x 7 x 2 inch baking pan.
Mince the onion and bell pepper in a processor, food chopper, or on the cutting board.
In a medium skillet on medium heat, warm the olive oil. Saute the onion and bell pepper for 3 minutes. Stir in the Chorizo and heat for 2 minutes. Stir in the bread crumbs and remove from the burner.
Lay the noodles out on a flat surface and place a rounded quarter-cup of the skillet mixture on each.
Spread filling to within 1/2 inch of the ends. Roll up and lay seam side down in the prepared baking pan.
Place a spoonful of sauce on each roll-up. Sprinkle with the Parmesan cheese.
Bake uncovered for 20 minutes. Serve hot with extra sauce.
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