Description
Thick and hearty rolls filled with ricotta, Parmesan, and a beefy tomato sauce. A fun spin on a family favorite!
Ingredients
- 1 pound ground beef
- ¼ white onion, chopped
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 (26 ounce) jar chunky tomato sauce (such as Ragu®)
- 3 tablespoons white sugar
- 18 lasagna noodles
- 1 (15 ounce) container ricotta cheese
- 1 egg, beaten
- 2 tablespoons chopped fresh parsley
- ¾ cup grated Parmesan cheese
- 1 (12 ounce) package shredded mozzarella cheese, or as needed
- ¼ cup grated Parmesan cheese
Instructions
- Cook and stir ground beef
- onion
- garlic powder
- and oregano in a large skillet over medium heat until onion is tender and beef is browned
- about 10 minutes. Add tomato sauce and sugar; simmer until sauce is heated through
- about 10 minutes.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water
- stirring occasionally until cooked through but firm to the bite
- 8 to 10 minutes. Drain.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch casserole dish.
- Mix ricotta cheese
- egg
- parsley
- and 3/4 cup Parmesan cheese together in a bowl.
- Place a lasagna noodle on a work surface. Spoon one layer ricotta cheese mixture
- one layer meat sauce
- and one layer mozzarella cheese atop lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles
- ricotta cheese mixture
- meat sauce
- and mozzarella cheese. Spread a spoonful of meat sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
- Bake in the preheated oven until cheese is melted and bubbling
- 30 to 35 minutes.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Servings: 9