Lasagna Roll Ups
Lasagna rolls are baked and ready in just over an hour. Individual portions make for easy serving using the same traditional ingredients in a classic lasagna!
9x13" casserole dish
uncooked lasagna noodles
salt and pepper
grated parmesan cheese
shredded mozzarella cheese
finely chopped parsley
Cook the noodles according to the package instructions to al dente with 1 teaspoon of salt, drain and keep in a pot with room temp water. This will help the noodles not stick together.
Preheat the oven to 375°F/190°C.
In a dutch oven, heat the olive oil and cook the ground beef breaking it apart with a wooden spoon until it’s no longer pink. Drain fat if needed. Season with salt and pepper.
Add the onion, and cook for 2-3 minutes or until it’s translucent, add the garlic and cook for 30 seconds.
Add the marinara sauce to the meat, bring to a simmer and cook for 5 minutes. Remove from heat.
In a medium bowl, combine the ricotta with the egg, parmesan cheese, 1 ½ cups of mozzarella and Italian seasoning. Give it a stir until the mixture is well combined and smooth. Set aside.
To assemble: Spread ½ cup of the meat sauce at the bottom of the casserole dish.
Arrange the noodles in a single layer over a baking sheet.
Spread evenly about ¼ a cup of the ricotta mixture over each noodle, followed by 1 heaping tablespoon of the meat sauce.
Roll each noodle up, and arrange in the casserole dish.
Cover with the remaining meat sauce, and top with 1 cup of shredded mozzarella cheese (if needed for photography, you can add a little more).
Loosely tent with foil and make sure that the foil is not touching the cheese, and bake for 30 minutes.
Uncover, and place under the broiler until the cheese starts to brown. Remove from the oven, sprinkle with parsley and serve.
Salt the pasta water
so it comes to a boil faster and adds that extra bit of flavor.
Cook more noodles
than you need. Not many, just a few, that way if any of them break during cooking, you’ll have extra.
Don’t forget to
add water back to the pot after draining
, so the pasta noodles don’t coagulate and stick together.
Make sure you
break up your ground beef
as much as possible. Having larger chunks of meat in certain spots will make for uneven rolls, and it’s just more pleasing to eat when they aren’t there.
Use a nonstick dish
if you can, but you’ll still need to add the sauce to the bottom for added moisture.
Use freshly grated cheese
, the pre-shredded stuff is just not the same.