This lasagna roll-up recipe is easy to personalize.
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“keep in mind you can use any lasagna recipe you love! Just roll the cheesy filling inside the noodles as shown below, place them in a pan (small or large, depending on your needs), and top them with whatever sauce you want.”
I followed this recipe but made a few variations such as replacing the ricotta cheese with cottage.
Ingredients
20 whole Barilla Lasagna Noodles
Sauce:
2 Tablespoons Bertolli Olive Oil
1 whole Medium Onion, Diced
3 cloves Garlic, Minced
1-1/2 pound Ground Beef
1/2 pound Jimmy Dean Italian Sausage
28 ounces, weight Canned Hunt’s Diced Tomatoes
8 ounces, weight Hunt’s Tomato Paste
1 teaspoon Morton Salt
1 teaspoon Black Pepper
3 Tablespoons Minced Fresh Parsley
3 Tablespoons Minced Fresh Basil
Filling
30 ounces, weight Ricotta Cheese
2 whole Eggland’s Best Eggs
3/4 cups Kraft Grated Parmesan Cheese
1/2 teaspoonMorton Salt
1/2 teaspoon Pepper
1 Tablespoon Parsley, Minced
1 Tablespoon Basil, Minced
1 pound Kraft Mozzarella, Grated
Instructions
Boil lasagna noodles until al dente. Drain and lay flat on a sheet of foil.
In a large pot, heat olive oil over medium-high heat. Add onions and garlic and cook for a couple of minutes. Add the ground beef and sausage and stir it around, cooking it until totally browned. Drain excess fat, then add diced tomatoes, tomato paste, salt, pepper, parsley, and basil. Reduce the heat and simmer for 30 minutes.
Make the filling by combining ricotta, eggs, Parmesan, salt, pepper, parsley, and basil. Stir to combine.
To assemble, spoon a little sauce into the bottom of a 9 x 13 inch pan OR smaller disposable foil loaf pans. Spread 2-3 tablespoons ricotta filling on each noodle, then roll them up. Lay them sideways in the pans (4 will fit in the loaf pans, or you can fill a 9 x 13 inch pan with the rollups.) Top with remaining sauce, plenty of grated mozzarella, and grated Parmesan.
If baking immediately, bake at 375 for 20 minutes or until hot and bubbly.
If baking from a frozen state, bake, covered in foil, at 350 for 45 minutes, then remove the foil and continue baking for 15 minutes, or until lasagna is done.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve this meal with a tossed salad and garlic bread.
Thank you to The Pioneer Woman for this great recipe.
