Lasagna Roll Ups Recipe
Lasagna rolls combine the best of classic lasagna but are much easier to serve, bake faster, and can be enjoyed right away - with no downtime required! Lasagna rolls are ready to use in the freezer and can be well reheated.
Ingredients
- 1/4 cup chopped parsley, plus more for garnish
- 3 cups shredded mozzarella cheese, divided
- 1/4 cup shredded Parmesan cheese
- 1 large egg
- 15 ounces ricotta cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon sea salt, or to taste in red sauce
- 3 garlic cloves, minced
- 1/2 cup diced onion
- 24 ounces marinara sauce
- 16 ounces ground beef, 85% fat-free
- 12 lasagna noodles, cooked according to package directions
Instructions
- Heat the oven to 375 degrees Fahrenheit. Cook the noodles in a large saucepan of salted water according to package instructions, then drain and fill the saucepan with cold water to stop the cooking process and prevent the noodles from sticking together.
- In a deep skillet or Dutch oven, over medium heat, cook ground beef until no longer pink, chopping it up using a spoon (2 minutes). Add onions and cook until softened (3 minutes). Add garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon thyme, and stir for another minute. Add the marinara, simmer over low heat and turn off the heat. Spread half a cup of meat sauce over the bottom of the tagine
- In a large bowl, stir together: ricotta, 1 egg, 1/4 cup Parmesan cheese, 1 1/2 cups mozzarella cheese, and 1/4 cup parsley.
- To contain the mess, arrange the pasta on a large baking sheet in a single layer. Spread ΒΌ cup (one scoop of ice cream) of the cheese mixture over each of the noodles. Add 1 tablespoon full of meat sauce in a strip down the middle of the pasta. Roll the noodles and arrange them in the prepared tagine.
- Spread the rest of the meat sauce over the chips and sprinkle the remaining cup of mozzarella cheese. Cover with foil, making sure the foil doesn't touch the cheese (if the pan is on the shallow side, you can put toothpicks in rolls to keep the chips away from the cheese.
- Bake, covered, at 375 degrees Fahrenheit for 40 minutes. Remove the tin foil and grill for another 2-3 minutes or until the cheese is slightly golden. Garnish with parsley to serve.