Lasagna Roll Ups Recipe
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Category: |
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Ingredients: |
Ingredients: 4 T. extra virgin olive oil, divided
1/2 lb. lean ground beef
1/4 c. yellow onion, finely chopped
1 (28-oz.) can crushed tomatoes (I recommend Contadina Brand)
2 cloves garlic, minced
1/2 T. dried basil
1/2 tsp. dried oregano
Salt and freshly ground black pepper, to taste
12 uncooked lasagna noodles
Cheese mixture:
1 (15-oz.) carton ricotta cheese
1 large egg
1/3 c. fresh flat leaf parsley (Italian parsley, about one small handful), chopped
2 1/4 c. mozzarella cheese, freshly grated , divided
3/4 c. Parmesan cheese, freshly, finely grated, divided
1/3 c. romano cheese, freshly, finely grated
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
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Directions: |
Directions:Preheat oven to 375°. Drizzle one T. olive oil into a large non-stick fry pan. Heat over medium high heat, crumble ground beef over oil, add chopped onions and cook mixture, stirring occasionally and breaking up meat, until browned. Drain fat from beef. Pour beef mixture into a food processor and pulse for about 5 seconds until it is ground into fine pieces. Pour beef mixture back into fry pan and add crushed tomatoes, minced garlic, basil, oregano and 1 T. olive oil; stir. Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture.
Add 1 tsp. salt and 2 T. olive oil to a large pot of boiling water; Add lasagna noodles and cook to al dente according to package directions. Drain and immediately line up noodles in a single layer on waxed paper or cookie sheets.
Cheese mixture: While pasta is cooking, in a large mixing bowl, combine ricotta cheese, egg, 1/4 tsp. salt and 1/4 tsp. pepper and stir with a fork until well mixed. Add parsley. MIx in 1 3/4 c. grated mozzarella cheese, 1/2 c. parmesan cheese and the romano cheese; stir mixture until well combined.
Assembly: Stir meat sauce and spread 1/3 c. evenly into a 13x9-inch baking dish by tilting pan back and forth. Spread 1/4 c. cheese mixture evenly onto each cooked lasagna noodle, then spread 1 heaping T. meat sauce along the top of cheese covered noodle. Roll noodles up, jellyroll style, and arrange seam side down in baking dish. Cover rolled noodles with remaining meat sauce (a heaping 1/8 c. over each) then sprinkle remaining 1/2 c. mozzarella cheese and 1/4 c. parmesan cheese evenly over roll ups. To prevent the cheese from browning, loosely tent roll ups with foil (don't allow foil to rest on cheese or it will stick); bake for 35 minutes. Serve warm, garnished with additional chopped fresh parsley. |
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