Lasagna Roll Ups
Easy way to make and serve lasagna!
Ingredients
MEAT SAUCE:
- 1 pound ground beef or sweet Italian sausage (or a combination of both)
- Two 14-ounce cans diced tomatoes
- One 6-ounce can tomato paste
- 1 tablespoon dried basil
- salt, to taste
NOODLES AND FILLING:
- 12 lasagna noodles
- 3 cups part skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs, beaten
- 2 tablespoons dried parsley flakes
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 16 ounces grated mozzarella cheese, divided
Instructions
PREPARE THE MEAT SAUCE:
- In a large skillet, brown the beef and/or sausage. Drain any accumulated fat and discard. Add the tomatoes, tomato paste and basil and simmer, uncovered, for 30 minutes (stirring occasionally). Add salt, to taste.
PREPARE THE ROLL UPS:
- Preheat the oven to 375 degrees F. Spray 3 loaf pans with nonstick spray (or use a 9x13-inch pan sprayed with nonstick spray).
- Cook the lasagna noodles according to the package instructions until tender. Drain and rinse. Lay the cooked noodles out on a cutting board.
- In a medium bowl, combine the ricotta cheese, Parmesan cheese, eggs, parsley, salt and pepper.
- Add 1/4 cup of the meat sauce to the bottom of each loaf pan (or 3/4 cup to the bottom of a 9x13 pan).
- Spread onto each noodle a little more than 1/4 cup of the ricotta mixture. Sprinkle a thin layer of the mozzarella cheese on next. Roll up each noodle and place seam-side down in the pans. You'll be able to fit 4 roll-ups per loaf pan, or lay them out in rows in a 9x13 pan. Spread 1/3 of the remaining meat sauce over the noodles in each loaf pan (or spread the rest of the sauce evenly over the noodles in a 9x13 pan). Top with the remaining mozzarella cheese.
- Place the pans (or pan) on the lower rack of your oven and bake for 25 to 30 minutes. Let sit for 5 to 10 minutes prior to serving.