- 1
- 15 mins
- 45 mins
Ingredients
- 1 box Barilla® Wavy Lasagne
- 1 jar Barilla® Marinara sauce
- 4 tablespoons extra virgin olive oil divided
- 1 pound ground beef
- 1 small onion diced
- 2 small zucchini diced
- 3 small portabella mushrooms diced
- 1 pound ricotta cheese
- 2 eggs
- 6 basil leaves
- 1 cup mozzarella shredded
- Salt and black pepper to taste
Preparation
Step 1
1. Pre-heat oven to 375 °F
2. Cook pasta according to package directions
3. Drain and toss pasta with 1 tablespoon olive oil and lay flat on a sheet tray
4. Meanwhile, in a skillet sauté ground beef until fully cooked
5. Add sauce and ½ cup water; bring to a simmer
6. In another skillet, sauté onions in remaining olive oil about 3-4 minutes then add zucchini and mushrooms and sauté another 2 minutes until browned
7. In a large bowl, stir veggies into the ricotta cheese and fold in eggs and basil
8. Spread filling onto the 16 Lasagne sheets and roll them up
9. In a 13” x 9” dish add 1 cup of meat sauce and spread evenly
10. Add lasagna rolls and cover with remaining sauce and cheese
11. Bake covered with foil 25 minutes
12. Remove foil and cook 5 additional minutes until cheese is brown
13. Remove from oven
14. Let rest 15 minutes before serving