Monthly Archives: February 2018

Lasagna Roll-Ups

  • Lasagna Roll-Ups12 lasagna noodles 
  • 1 pound ground beef or shredded chicken
  • 1/2 cup onion, diced
  • 2 garlic cloves, minced
  • 1 (28-ounce) jar spaghetti sauce
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 (15-ounce) container ricotta cheese
  • 1 (8-ounce) package mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1/4 cup fresh chopped parsley
  • Salt and pepper, to taste 

Preheat oven to 375 degrees. Cook lasagna noodles according to package directions. Once cooked, lay in a single layer on waxed paper. In a skillet over medium heat, brown ground beef and season with salt and pepper. Add onion and garlic and cook until onions soften, about 5-8 min. Add spaghetti sauce, tomato sauce, oregano and basil. Lower heat to med-low and cook about 15 minutes. 

In a medium bowl, combine the ricotta cheese with half of the mozzarella and Parmesan cheeses. Add egg, parsley, salt and pepper; mix until combined. Layer a 9×13 baking pan with 1 cup of meat sauce to cover bottom of pan. Spoon about 1/4 cup of cheese mixture down each noodle. Top with 1/4 cup meat sauce. Roll up lasagna noodles and place seam-side down in the pan. Top with remaining meat sauce and cheeses. Cover with aluminum foil and bake about 30 minutes. Uncover and bake 12-15 more minutes until lightly browned and cheese is bubbly. Let stand for 10 minutes before serving. Makes 12 rolls.