Lasagna Roll Ups
These lasagna roll ups are lasagna noodles that are topped with ricotta cheese and meat sauce, then rolled up and baked to golden brown perfection. A unique and elegant way to serve lasagna!
For the sauce
- 2 teaspoons olive oil
- 1 pound lean ground beef I use 90% lean
- 1/3 cup onion finely diced
- 1 teaspoon minced garlic
- 24 ounce jar marinara sauce
- salt and pepper to taste
For the ricotta mixture
- 15 ounces ricotta cheese
- 1 egg
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 12 lasagna noodles cooked according to package directions
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons chopped parsley
- cooking spray
For the sauce
Heat 2 teaspoons of olive oil in a large pan over medium high heat. Add the ground beef and season with salt and pepper to taste.
Cook the meat, breaking it into small pieces with a spoon, for 4-5 minutes.
Add the onion to the pan and cook for an additional 3-4 minutes or until tender. Add the garlic and cook for 30 seconds.
Pour the marinara sauce into the pan and bring to a simmer. Cook for 5 minutes.
Spread 1/2 cup of the sauce into the bottom of the prepared dish.
Lay the lasagna noodles out on a flat surface. Spread a layer of ricotta mixture over each noodle.
Reserve 1 cup of the meat sauce for topping the rolls. Spread the remaining meat sauce over each noodle.
Roll up each noodle, then arrange them in the baking dish. Spoon the reserved sauce over the top and sprinkle with 1 1/2 cups mozzarella cheese.
Bake covered for 20 minutes, then bake uncovered for 10 minutes until cheese is melted and starting to brown. Sprinkle with parsley, then serve.
Calories: 319kcal | Carbohydrates: 26g | Protein: 23g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 74mg | Sodium: 637mg | Potassium: 449mg | Fiber: 2g | Sugar: 4g | Vitamin A: 585IU | Vitamin C: 4mg | Calcium: 235mg | Iron: 2mg