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Lasagna Rollups
Delicious, meaty lasagna rolled up with the cheese inside! Make in a big pan, or in smaller foil loaf pans for single-serving meals.
Ingredients
FOR THE PASTA:20 whole lasagna noodles
FOR THE SAUCE
2 tbsp. olive oil
1 whole medium onion, diced
3 cloves garlic, minced
1 1/2 lb. grond beef
1/2 lb. Italian sausage
28 oz. weight canned diced tomatoes
8 oz. weight tomato paste
1 tsp. salt
1 tsp. black pepper
3 tbsp. minced fresh parsley
3 tbsp. minced fresh basil
FOR THE FILLING:
30 oz. weight ricotta cheese
3/4 c. grated Parmesan cheese
2 whole eggs
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. parsley, minced
1 tbsp. basil, minced
Instructions
1Boil lasagna noodles until al dente. Drain and lay flat on a sheet of foil.FOR THE SAUCE:
1 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.
FOR THE FILLING:
1Make the filling by combining ricotta, eggs, Parmesan, salt, pepper, parsley, and basil. Stir to combine.
2To 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.
3If 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.