Easy Lasagna Roll Ups
Who doesn’t like Lasagna? Who likes to spend all that time in the kitchen preparing it? Here’s a way to get the same taste of your best home baked lasagna using short cuts that will save you so much time and effort. Trust me, you will not taste any difference and you’ll never go back to all that work once you make these.
Easy Lasagna Roll Ups
12 lasagna noodles cooked to package instructions
1 lb. ground beef or chuck
24 oz Ragu Chunky Tomato, Garlic and Onion sauce
1/2 cup diced onion
3 garlic cloves minced
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon oregano
15 oz ricotta cheese
1 large egg
1/4 cup parmesan cheese shredded
1 log of fresh whole milk mozzarella cheese
1/4 cup parsley chopped, plus more to garnish
Preheat oven to 375 degrees. Lay out wax paper or parchment paper on work surface.
Cook noodles in a large pot of salted water according to package instructions. Remove from heat. Using tongs lay each noodle in a single layer on the paper.
In a large skillet, cook ground beef over medium heat until no longer pink. Using a spatula, break up the beef while cooking.
Add onion and cook until softened (3 minutes). Add garlic, salt, pepper, and oregano and sauté another minute. Add the Ragu sauce and bring to low simmer. Remove from heat. Spoon about ½ a cup of sauce on the bottom of the baking dish just to cover.
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. Stir until all ingredients are combined and set aside.
Spread a tablespoon or so of cheese mixture onto each noodle and spread from end to end. Starting at one end, roll the noodle up and place in baking dish seam side down.
Spoon remaining meat sauce over the tops and down the sides of roll-ups.
Slice cheese in medium size slices and lay onto each roll up. If you don’t have the fresh ball or log of mozzarella, use shredded and cover the top of each roll up.
Spray a sheet of aluminum foil with non-stick spray and cover dish (dull side of foil down). You can also put toothpicks into rolls to keep the foil away from cheese.
Bake covered at 375 degrees for 40 minutes. Remove foil and bake another 5 minutes or until cheese is fully melted and bubbly.
Garnish with parsley to serve.
NOTE: If you can’t use fresh whole milk mozzarella, use shredded instead.
Photography is the property of and copyrighted to Welcome Home.