- 12
- 30 mins
- 90 mins
Ingredients
- 14 no boil (oven ready) lasagna noodles
- 1/2 pound ground beef
- 1 pound sweet Italian sausage, casings removed
- 2 tablespoons olive oil
- 3 cloves garlic, smashed and minced
- 1/2 teaspoon red pepper flakes
- 2 28-oz can crushed tomatoes
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 1/2 teaspoon fennel seeds
- 1 15-oz container Ricotta cheese
- 1 egg, beaten
- 1 tablespoon dried parsley
- 1/2 teaspoon salt
- 3 cup shredded Mozzarella cheese, divided
- 1/4 cup + 2 tablespoons fresh grated Parmesan cheese, divided
Preparation
Step 1
First you’ll brown and drain your ground beef. Then to get your sauce ready, saute the garlic and red pepper flakes in olive oil and add the canned tomatoes, basil, oregano and fennel seeds. While that’s simmering mix together the ricotta, egg, parsley and salt. Add your cheeses then combine with the drained meat.
Add a cup of cooled sauce to the ricotta/meat mixture and your filling is ready. After preparing your noodles in a quick flash boil, add the filling to the noodles and spread out, leaving a little room at the end.
Roll them up, then place them in a sauce lined pan, seam side down. Cover with sauce, then foil, then bake. Remove foil, top with cheese and broil it to brown the cheese. Yum!
14 no boil (oven ready) lasagna noodles
1 egg, beaten
Preheat oven to 375 F.
Over medium heat, saute the garlic and red pepper flakes in the olive oil just until soft. Add both cans of tomatoes, basil, oregano and fennel seeds. Bring to a boil then reduce heat and simmer for 20 minutes, stirring occasionally. Do not over cook and dry out the sauce. Remove from heat.
To make the filling, in a large bowl mix the Ricotta cheese, egg, parsley, and salt together. Add in 2 cups of the Mozzarella cheese and 1/4 cup of the Parmesan cheese. Mix the drained and cooled meat into the Ricotta cheese mixture. Add 1 cup of the cooled sauce.
In a small bowl, mix together the remaining 1 cup of Mozzarella cheese and 2 tablespoons of Parmesan cheese. Set aside.
Bring a pot of water to a boil. Meanwhile line work surface with a clean kitchen towel. Add 3-4 noodles to the water at a time. Using tongs, remove noodles after 30 SECONDS (just long enough to soften them and make them pliable) and lay them on the kitchen towel. Continue until all noodles are ready.
Turn water off and carefully pour some of the boiled water into a bowl. Keep near your work surface to dip noodles in if they are not pliable enough to roll.
Spread a heaping 1/3 cup of filling mixture onto bottom 3/4 of each noodle, leaving top 1/4 of noodle uncovered. Starting from the end with cheese, roll into the noodle into a tube shape and arrange in baking dish seam side down.
Remove roll ups from the oven and adjust the oven rack to the highest position. It should be about 6 inches from the heating element. Sprinkle remaining Mozzarella and Parmesan mixture evenly over each individual roll up. Do not replace the foil. Broil until cheese starts to brown (watch carefully, only a minute or so!). Cool 15-20 minutes before serving to allow the roll ups to set.
This recipe can be prepared ahead, using a disposable lasagna foil pan is best. Where the instructions state to cover the pan with aluminum foil, cover with a sheet of parchment paper instead. Wrap pan in aluminum foil, and refrigerate for up to 3 days or freeze for up to 1 month. (If frozen, thaw the roll ups in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace with aluminum foil, and increase baking time to 1 to 1 1/4 hours.
These look great! We love lasagna rollups and make them frequently! So delicious!
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