Lasagna Roll Ups
Ingredients
The sauce
-
4
Tbsp
olive oil
-
8
oz
lean ground beef
-
¼
cup
finely chopped yellow onion
-
1
28 oz can
crushed tomatoes
-
3
cloves
garlic
-
3
Tbsp
chopped fresh basil
-
½
tsp
dried oregano
-
to taste
salt
-
to taste
freshly ground black pepper
The cheese mixture
-
1
15 oz container
ricotta cheese
-
1
large
egg
-
3
Tbsp
fresh flat leaf parsley
-
2½
cups
freshly grated mozzarella cheese
-
¾
cup
freshly finely grated Parmesan cheese
-
⅓
cup
freshly finely grated Romano cheese
-
¼
tsp
salt
-
¼
tsp
freshly ground black pepper
The pasta
-
12
uncooked lasagna noodles
Instructions
- Preheat the oven to 375°F.
- Heat 1 tablespoon of olive oil in a large non-stick fry pan over medium-high heat, add the ground beef and onions, and cook until browned.
- Drain the fat from the beef, then pulse the mixture in a food processor until finely ground.
- Return the beef to the pan, add crushed tomatoes, minced garlic, basil, oregano, and 1 tablespoon of olive oil, then season with salt and pepper. Simmer the sauce.
- Cook the lasagna noodles in boiling water with salt and olive oil until al dente, then drain and lay them out flat.
- In a bowl, mix ricotta cheese, egg, salt, pepper, parsley, 2 cups mozzarella, ½ cup Parmesan, and ⅓ cup Romano until well combined.
- Spread ⅓ cup of meat sauce in a baking dish, then spread ¼ cup of cheese mixture on each noodle, add a tablespoon of meat sauce, and roll them up.
- Place the rolled noodles seam-side down in the baking dish, cover with remaining meat sauce, and sprinkle with remaining mozzarella and Parmesan.
- Cover the dish with foil and bake for 35 minutes, then serve garnished with basil and parsley.
Nutrition Facts (estimated)
Servings
12 servings
Calories
348
Total fat
20g
Total carbohydrates
21g
Total protein
20g
Sodium
503mg
Cholesterol
69mg
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