CLASSIC LASAGNE ROLLS

HINTS: For a richer dish, instead of the tomato sauce, use 3 1/4 cups Alfredo sauce with 1 teaspoon dried basil and 1/2 teaspoon oregano. Buy a large jar of sauce and meassure out 3 1/4 cups to equal 26 ounces. Save the rest for another use. Instead of ground beef, add 2-3 cups of your favorite chopped vegetables to the sauce. Cook with the onion and garlic as directed, proceed with the recipe. Use low-fat ricotta and part-skim mozzarella for fat and calorie savings. Per Serving: cal-564, sugars-13 g, fat-25 g, sodium-843 mg
Photo by Joyce W.

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

Ingredients

  • 12

    lasagne noodles

  • 1

    pound ground beef

  • 1

    cup chopped onion

  • 2

    cloves garlic, minced

  • 1

    (26 ounce) jar pasta sauce with herbs

  • 1

    (15 ounce) container ricotta cheese

  • 1 1/4

    cups shredded mozzarella cheese, divided

  • 1/2

    cup grated Parmesan cheese

Directions

Preheat oven to 350° F. Coat a 13x9 inch baking dish with nonstick cooking spray. Cook the noodles according to package directions. Drain. Lay the noodles flat on waxed paper. Cook the beef, onion and garlic in a medium skillet over medium-high heat, stirring occasionally, until meat is browned and crumbly. Drain. Add pasta sauce, bring to a boil over medium-high heat. Spread 2 cups sauce mixture in the prepared baking dish. Mix the ricotta and 1 cup mozzarella in a large bowl. Spread about 3 tablespoons cheese mixture evenly over each lasagne noodle. Roll up the noodles tightly. Place, seam sides down, over the sauce in the baking dish. Spoon the remaining sauce over the rolls. Sprinkle with the Parmesan. Bake the rolls until heated through and bubbly, about 30 minutes. Sprinkle with the remaining mozzarella. Let stand for 5 minutes before serving.

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