Lasagna Roll-Ups: Cheesy, meaty lasagna in individual pieces for weeknight dinners, meal prep, and dinner parties.
Ingredient
For the sauce:– 1 & 1/2 pounds lean ground beef– 1 small onion small-diced– 4 cloves garlic minced– 24 ounces marinara sauce– 1/4 cup grated parmesan cheese– 1 teaspoon dried Italian seasoningFor the rolls:– 12 dried lasagna noodle– 15 ounces ricotta cheese– 4 cups shredded mozzarella cheese– 1/4 cup + 2 tablespoons grated parmesan cheese– 1 large egg– 1 teaspoon dried Italian seasoning– Fresh chopped parsley for garnish optional
Introduction
Heat the oven to 350°F. Add ground beef, onion, and garlic to a large pan over medium heat. Break up the meat and cook for 10 minutes to soften the onions and remove the pink.
Step 1
Drain excess fat/liquid. Mix marinara sauce, parmesan cheese, and Italian spice in the pan. Simmer for 5 minutes, stirring regularly, then remove from heat and set aside.
Step 2
Follow the package instructions to boil lasagna noodles. To stop cooking, drain and rinse noodles with cold water. Lay the noodles on a lightly greased sheet tray and coat the tops with cooking spray.
Step 3
Wrap with a clean kitchen towel and set away. Mix ricotta, 2 cups mozzarella, ¼ cup parmesan, egg, and Italian seasoning in a large bowl until thoroughly blended.
Step 4
Cover the bottom of a 9x13 baking dish with ½-1 cup of sauce. Lay a lasagna noodle on a clean surface. Spread 3 tablespoons of ricotta filling along the noodle.
Step 5
Roll the noodle around the filling to package. Put the roll seam-side down in the baking dish. Use the remaining noodles and cheese filling.Cover rolls with remaining sauce.
Step 6
Add remaining parmesan and mozzarella. Use cooking spray or nonstick foil. Bake 45 minutes till bubbly. Bake cheese for 10-15 minutes without foil to lightly brown. Add chopped fresh parsley if desired.