Lasagna Roll Ups
Kids will love preparing this meal!!
It’s the same amount of work as traditional lasagna, but you’ll have more fun making it!
If you have the enamel mini rounds, one roll-up would fit perfect in each and would be a fun way to serve this dish!
Tip:
I ended up using 1/2 jar of extra Paul Newmans Spaghetti sauce to cover the rolled noodles with. No one wants to have dry lasagna!
Recipe Source: Cooking Classy
See Original Recipe for Lasagna Roll Ups.
Ingredients
4 Tbsp olive oil, divided
Package of lean ground beef
1/4 cup finely chopped onion
1 (28 oz) can crushed tomatoes
3 cloves garlic, minced
3 Tbsp chopped fresh basil or 2 tsp dried basil* , plus more for serving
1/2 tsp dried oregano
Salt and freshly ground black pepper , to taste
1 (15 oz) container ricotta cheese
1 large egg
3 Tbsp fresh flat leaf parsley , chopped, plus more for serving
2 1/2 cups freshly grated mozzarella cheese , divided
3/4 cup freshly, finely grated Parmesan cheese, divided
1/3 cup freshly, finely grated Romano cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper
10 uncooked lasagna noodles
Instructions
1
Preheat oven to 375 degrees. Coat 12" Cast Iron pan with approximately tablespoon olive oil.
2
Fry ground beef, add chopped onions and garlic. Cook mixture stirring occasionally and breaking up meat, until browned. Drain fat from beef.
3
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 tablespoon olive oil and 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.
****I didn't do this step, though I did break up the ground beef mixture pretty good with my spachula.
****Instead of above tomato sauce mixture, I added a jar of Paul Newman Marinara Sauce.
4
Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tablespoon olive oil to al dente according to directions listed on package. Once noodles are cooked, drain and rinse with water.
5
Prepare cheese mixture (I do this while pasta is cooking) by stirring together ricotta cheese, egg, 1/4 tsp salt and 1/4 tsp pepper with a fork in a large mixing bowl until well combine. Stir in chopped fresh parsley. Add in 2 cups grated mozzarella cheese, 1/2 cup Parmesan cheese and 1/3 cup Romano cheese, stir mixture until well combine.
6
Add some olive oil to your 12" Cast Iron skillet. Then add some marinara sauce to cover the bottom of pan.
7
Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle (it will be a thin layer), then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle. Roll noodles up jellyroll style and arrange seam side down in baking dish.
8
Cover rolled noodles with remaining meat sauce.
9
Sprinkle remaining 1/2 cup Mozzarella cheese and 1/4 cup Parmesan cheese evenly over roll-ups. Tent baking dish with foil (don't allow foil to rest on cheese or it will stick you just want to loosely tent to prevent the cheese from browning) and bake for 35 minutes in preheated oven. Serve warm garnished with chopped fresh basil and parsley.
****I didn't use the tin foil to tent the lasanga.
Along with the basil and oregano, you can also add in a little bit of rosemary, thyme and crushed fennel seeds if desired.
10
Enjoy!
Tags:
Love Flips
