The less time it takes me to make dinner the better. Especially lasagna! Who doesn’t love it but who wants to take all that time to make all those layers? Rather than making a big pan of lasagna, these are perfect for dinner size portions. I use a blend of three cheeses (Ricotta, Mozzarella, and Parmesan). Add some garlic bread and a side salad and you’ve got a delicious quick meal!
My Incredible Lasagna Roll Ups
1 pound ground beef
12 lasagna noodles
1/2 cup onion, diced
2 garlic cloves, minced
1 (28 ounce) jar Ragu Chunky Tomato, Garlic, Onion Sauce
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano
1/2 teaspoon dried basil
2 cups mozzarella cheese, shredded, divided
1 (15 ounce) container ricotta cheese
1 egg, beaten
1/4 cup fresh chopped parsley
1/2 cup grated Parmesan cheese
salt and pepper, divided
Preheat oven to 375 degrees. Cook lasagna noodles according to directions on package. Once cooked, lay them out in a single layer on wax paper.
In a skillet over medium heat, sauté the onion and garlic until tender and transparent. Add the ground beef and season with salt and pepper to taste. After browning, drain the beef. Add pasta sauce, tomato sauce, oregano and basil. Lower the heat to med-low and cook for 30 minutes covered.
Combine 1 cup of the mozzarella, 1/4 cup of the Parmesan and all of the ricotta cheese in a medium bowl. Add the egg, parsley, salt and pepper, then mix until all ingredients are combined.
In a 9 x 13 inch baking pan, spread 1 cup of the meat sauce or just enough sauce to cover the bottom of the pan. Lay out a lasagna noodles and spoon about 1/4 cup of the cheese mixture down the middle of each noodle. Top with a little of the meat sauce.
Roll the lasagna noodles and place them seam side down in the pan. Finish by topping with remaining meat sauce and sprinkle the remaining mozzarella and Parmesan cheese on top. Cover with non-stick aluminum foil.
Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes, or until lightly browned and cheese is bubbly. Let stand for 10 minutes before serving.
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