Lasagna Roll Ups

12 standard portions

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Ingredients

• 12 uncooked lasagna noodles
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 pound ground beef (90/10)
• Salt and ground black pepper (to taste)
• ½ medium yellow onion (about 75 g, finely diced)
• 2 cloves garlic (finely minced)
• 1 24 oz jar marinara sauce
• 15 ounces whole milk ricotta cheese
• 1 large egg
• ½ cup grated parmesan cheese
• 2 ½ cups part-skim shredded mozzarella cheese (divided)
• ½ teaspoon Italian seasoning
• 2 tablespoons chopped fresh parsley

Method

1. Cook the noodles according to package instructions in salted water until al dente. Drain and transfer to a pot of room temperature water to prevent sticking.
2. Preheat the oven to 375°F (190°C).
3. In a Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until no longer pink. Drain excess fat if necessary. Season with salt and ground black pepper.
4. Add the onion and cook for 2 to 3 minutes until translucent. Add the garlic and cook for 30 seconds.
5. Stir in the marinara sauce, bring to a simmer, and cook for 5 minutes. Remove from heat.
6. In a medium bowl, combine the ricotta, egg, parmesan cheese, 1 ½ cups of mozzarella, and Italian seasoning. Stir until smooth and well combined.
7. Spread ½ cup of the meat sauce on the bottom of a 9×13 inch casserole dish.
8. Lay the noodles flat on a baking sheet. Spread about ¼ cup of the ricotta mixture evenly over each noodle. Top with 1 heaping tablespoon of the meat sauce.
9. Roll up each noodle and place seam-side down in the casserole dish.
10. Cover with the remaining meat sauce and top with the remaining 1 cup of mozzarella cheese.
11. Loosely tent with foil, ensuring the foil does not touch the cheese, and bake for 30 minutes.
12. Uncover and broil for 1 to 3 minutes, watching carefully, until the cheese begins to brown. Remove from the oven, sprinkle with parsley, and serve.