Lasagna Rolls

 
Matthew once told me that Lasagna was his favorite food, but now I’m not so sure that this is true. We’ve tried so many different recipes now, I’m not sure what my favorite is anymore. However, you can never go wrong with pasta. Anyways, this was the best recipe ever! Pre-cut lasagna servings! The first time I made my mom’s lasagna for Matt, I failed miserably. It ended up being more like lasagna soup. This was definitely an upgrade! We both loved it! Click Here for the printable recipe!
 
Ingredients
16 lasagna noodles
1 1/2 pounds of ground beef
1/2 medium onion diced
3 cloves of garlic diced
2 tablespoons of oil
1 1/2 cups prego pasta sauce
2 containers of ricotta cheese
2 teaspoons Italian seasoning
1 egg
1 cup of mozzarella 
1/2 cup parmesan cheese blend
 
Topping
2 cups Prego pasta sauce
1 1/2 cups Mozzarella
1/2 cup parmesan cheese blend
 
Directions
1. Cook noodles as directed on the box. Drain and rinse with water and lay on tinfoil or wax paper.
2. In a skillet, heat the oil and sauté the onion and garlic until it is translucent. Add the ground beef and cook on medium heat until it is brown. Drain. Stir in the Prego. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Remove from heat.
3. In a small bowl, mix ricotta, parmesan cheese, mozzarella, egg and italian seasoning. 
4. Spread about 3 tablespoons of ricotta mixture over each cooked lasagna noodle, leaving about 1 inch short on one end. Then spoon about 1/4 cup meat mixture over each cooked noodle. 
5. Roll up tightly toward the unfilled inch. Lay seam side down in the pan.
6. Top the rolls with the marinara and cheeses. 
7. Heat oven to 350 degrees. Cover with foil and bake for 30 to 40 minutes.
 
You can keep these in the fridge or freeze them for up to 3 months. 
 

 

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4 thoughts on “Lasagna Rolls”

  1. I can almost taste these flavorful Lasagna Rolls, they look like Italian heaven. Thanks so much for sharing with Full Plate Thursday this week and have a great weekend.
    Come Back Soon!
    Miz Helen

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