Lasagna Roll Ups Recipe

Lasagna Roll-Ups Recipe

This recipe offers a delicious twist on classic lasagna, with all the cheesy goodness in easy-to-eat pinwheels.

Ingredients:

• For the Meat Sauce:
  • 1 pound ground beef
  • ¼ white onion, chopped
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 1 (28-ounce) jar crushed tomatoes
  • 3 tablespoons tomato paste
  • Salt and pepper to taste
• For the Cheese Filling:
  • 15 oz ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • ½ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • Salt and pepper to taste
• For Assembly:
  • 12 lasagna noodles (oven-ready variety recommended)
  • 1 cup shredded mozzarella cheese
  • Cooking spray

Cooking Guide:

1. Make the Meat Sauce: In a large skillet, brown the ground beef with the onion. Drain any excess grease. Stir in garlic powder, oregano, crushed tomatoes, and tomato paste. Bring to a simmer and cook for 15 minutes, stirring occasionally. Season with salt and pepper.
2. Prepare the Cheese Filling: In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, basil, oregano, salt, and pepper. Mix until well combined and smooth.
3. Cook the Lasagna Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions for al dente (usually around 8-10 minutes). Drain the noodles and spread them on a clean kitchen towel.
4. Assemble the Roll-Ups: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray.
5. Spread a thin layer of meat sauce on the bottom of the baking dish.
6. Working with one noodle at a time, spread a generous portion of the cheese filling onto the short end of the noodle. Top with a sprinkle of mozzarella cheese.
7. Carefully roll up the lasagna noodle, starting from the short end with the filling. Place the roll-up seam side down in the prepared baking dish. Repeat with remaining noodles and filling.
8. Pour the remaining meat sauce over the top of the roll-ups. Sprinkle with remaining mozzarella cheese.
9. Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Uncover and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Tips:

• Don’t Overcook the Noodles: Lasagna noodles should be cooked al dente, which means they should have a slight bite to them. If they are too soft, they will be difficult to roll up without tearing.
• Control the Portion Size: Don’t overload the noodles with filling, or they will be difficult to roll up and might burst during baking.
• Leftovers: Lasagna roll-ups can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
• Vegetarian Option: For a vegetarian version, omit the meat sauce and use a marinara sauce or a vegetable-based sauce. You can also add chopped spinach or other vegetables to the cheese filling.
• Make-Ahead Option: You can assemble the lasagna roll-ups ahead of time and store them in the refrigerator for up to 24 hours. Before baking, let them come to room temperature for about 30 minutes.