The Best Lasagna Roll-Ups
INGREDIENTS:
12 lasagna noodles (cooked to instructions)
1 pound ground bee
2 tablespoon olive oil (2 x 1 tablespoons divided)
24 ounces marinara spaghetti sauce
½ cup yellow onion (diced)
3 cloves garlic (minced)
¼ teaspoon crushed red pepper
½ teaspoon salt
teaspoon black pepper
½ teaspoon Italian seasoning
16 ounces ricotta cheese
1 large egg
½ cup Parmesan cheese (finely shredded)
3 cups mozzarella cheese (2 x 1½ cups divided)
¼ cup parsley (chopped
INSTRUCTION:
Preheat oven to 375 degrees.
In a large skillet, over medium high heat add 1Tbsp of olive oil. Add ground beef and cook until no longer pink, breaking apart with a spatula or spoon. 3-4 minutes. Add ⅓ cup of yellow onions and cook until transparent. 3 minutes. Add ¼ tsp crushed red pepper, 1 tsp black pepper, ½ tsp Italian seasoning, ½ tsp salt and garlic. Mix well and saute for 1 minute. Pour in 24 oz of your favorite marinara sauce, bring to a simmer and cook for 5 minutes. Set aside.
In a large pot bring water to a boil and add 1 tsp off salt and 1 Tbsp olive oil. Cook lasagna noodles to al dente according to directions listed on package. Then drain noodles and put them back in the pot and cover with cold water.
While pasta is cooking prepare the cheese mixture. By adding ricotta cheese, 1 large egg, ½ Parmesan cheese, 1 ½ cups of mozzarella cheese and parsley to a large bowl. Mix until fully incorporated.
Lay out cooked lasagna noodles and divide ricotta cheese mixture over noodles and spread evenly. Add a large spoonful of meat mixture to each noodle and spread evenly. Spread ⅓ cup of meat sauce on the bottom of a baking dish. Roll noodles up jellyroll style and place seam side down in baking dish.
Cover roll-ups with remaining meat sauce then sprinkle remaining 1 ½ cups Mozzarella cheese over roll-ups.
Cover with foil and bake for 38 minutes in preheated oven. Then remove foil and bake for an additional 2 minutes.
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