Lasagna Roll Ups II recipe

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Ingredients

1 pound ground beef
¼ white onion, chopped
½ teaspoon garlic powder
½ teaspoon dried oregano
1 (26 ounce) jar chunky tomato sauce (such as Ragu®)
3 tablespoons white sugar
18 lasagna noodles
1 (15 ounce) container ricotta cheese
1 egg, beaten
2 tablespoons chopped fresh parsley
¾ cup grated Parmesan cheese
1 (12 ounce) package shredded mozzarella cheese, or as needed
¼ cup grated Parmesan cheese

Nutrition Info

524.1 calories
carbohydrate: 47.9 g
cholesterol: 98.3 mg
fat: 22 g
fiber: 2.9 g
protein: 34.6 g
saturatedFat: 11.2 g
servingSize: -
sodium: 898.3 mg
sugar: 9.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook and stir ground beef, onion, garlic powder, and oregano in a large skillet over medium heat until onion is tender and beef is browned, about 10 minutes. Add tomato sauce and sugar, simmer until sauce is heated through, about 10 minutes.

  2. Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.

  3. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.

  4. Mix ricotta cheese, egg, parsley, and 3/4 cup Parmesan cheese together in a bowl.

  5. Place a lasagna noodle on a work surface. Spoon one layer of ricotta cheese mixture, one layer meat sauce, and one layer mozzarella cheese atop the lasagna noodle, top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style, place in the prepared casserole dish. Repeat with remaining lasagna noodles, ricotta cheese mixture, meat sauce, and mozzarella cheese. Spread a spoonful of meat sauce atop each lasagna roll, top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.

  6. Bake in the preheated oven until cheese is melted and bubbling, 30 to 35 minutes.

Recipe Yield

9 servings

Recipe Note

Thick and hearty rolls filled with ricotta, Parmesan, and a beefy tomato sauce. A fun spin on a family favorite!

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