Lasagna Roll Ups with Ground Beef and Ricotta cheese
Makes 12 servings
Ingredients
- 12 (12) Lasagna noodles (cooked to package instructions minus one minute)
- 1 pound (453 ⅗ g) Ground Beef (85% lean)
- 2 24 oz jars (2 24 oz jars) Marinara sauce
- ½ Cup (80 g) Onion (finely diced)
- 3 cloves (3 cloves) Garlic ( minced or a few cloves of garlic confit)
- Salt & black pepper (to taste)
- 1 Teaspoon (1 Teaspoon) Oregano (dried)
- 15 ounces (425 ¼ g) Ricotta Cheese
- 1 (1) Egg
- ¼ Cup (25 g) Parmesan Cheese (grated)
- 2 Cups (224 g) Mozzarella cheese (shredded and divided)
- ¼ Cup (15 g) Parsley (chopped, plus more to garnish)
Instructions
- Gather ingredients, start chopping the onion and the garlic while you heat the water to boil the noodles.
- Once the water comes to a full boil, drop the lasagna noodles into the boiling water and cook for one minute less than the recommended time on the package. Drain the noodles and cool them under cold running water.12 Lasagna noodles
- Heat a heavy bottom, wide skillet over medium high heat and start cooking the ground beef. Stir the meat until most of the pink color is gone.1 pound Ground Beef
- Add the chopped onion to the pan and sauté the onion in the meat drippings for 3-4 minutes while the rest of the meat cooks.½ Cup Onion
- Add the spices and the minced garlic and heat through for about 30 seconds or until the garlic becomes fragrant.3 cloves Garlic, Salt & black pepper, 1 Teaspoon Oregano, ¼ Cup Parsley
- Stir in the jars of marinara sauce to the meat and onion mixture, bring to a simmer and turn off the heat.2 24 oz jars Marinara sauce
- While the meat sauce is coming back to a simmer stir together the cheese layer ingredients, reserving 1 cup of shredded mozzarella cheese for the topping.15 ounces Ricotta Cheese, ¼ Cup Parmesan Cheese, 2 Cups Mozzarella cheese
- Scoop a heavy ½ cup of the meat sauce into the bottom of a rectangle caserole dish and spread it in an even layer.
- Lay out the cooled, cooked lasagna noodles on a baking sheet sprayed with a light coating of non stick spray.
- Spoon ¼ cup or so of the meat and marinara sauce over each of the cooked noodles followed by 2-3 tablespoons of cheese mixture. Roll up each noodle to make a spiral.
- Place the rolls, end side down on top of the sauce.
- Dot the lasagna roll ups with the remaining cheese mixture.
- Spoon the remaining meat and marinara sauce over the dish.
- Spread the remaining cup of mozzerella cheese and parmesean cheese over the rolls.
- Cover with foil, but not tightly.
- Bake at 375 for 30 minutes, remove foil and then continue baking for an additional 10 minutes or until the cheese is golden brown.
Notes
Feel free to substitute ground turkey or ground chicken for the ground beef for a lower fat recipe. Also, you can substitute Italian ground sausage for the beef, either in part or whole.
I know not everyone is a fan of ricotta cheese so I would substitute in large curd cottage cheese in equal parts or in part.
Add fresh, washed, drained, chopped spinach into the cheese mixture to boost the vegetables in this recipe.
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