Description
These fun lasagna roll-ups are perfect for a weeknight dinner. A simple, flavorful twist on a classic.
Ingredients
Units
Scale
- 10 lasagna noodles
- 1/4 lb mild Italian sausage
- 1/4 lb ground beef
- 1/4 lb sweet onion diced
- 2 cloves glaric minced
- 1 box Pomi crushed tomatoes
- 2 oz (57 g) Pomi tomato paste
- 1/3 cup water
- 2 tbsp granulated sugar
- 2 tbsp minced fresh parsley
- 1 tsp dried basil
- 1/4 tsp salt
- Pinch ground pepper
- 1 carton ricotta cheese
- 2 cups (473 ml) shredded mozzarella cheese
- 1/2 cup parmesan cheese
Instructions
- Cook lasagna noodles according to package directions, drain, and set aside. Handle carefully to avoid breakage.
- Lay each noodle flat and side-by-side. Add a thin layer of ricotta, top with mozzarella, and roll into a roll-up. Set aside.
- In a large saucepan, cook beef, sausage, garlic, and onion until browned. Stir in crushed tomatoes, tomato paste, sugar, water, parsley, salt, pepper, and basil. Reduce to a simmer and cook for 25 minutes, stirring occasionally.
- Preheat oven to 350°F (177°C).
- Fill the bottom of a baking pan with meat sauce to a depth of 1 to 1 1/2 inches. Top with lasagna roll-ups and add more meat sauce. Sprinkle with mozzarella and Parmesan cheese.
- Bake for 12 minutes covered, then 12 minutes uncovered, or until cheese is bubbly.
- Allow to cool slightly before serving.
Notes
- To prevent sticking, lightly grease your baking pan before adding the meat sauce.
- For a richer flavor, use a combination of ricotta and cottage cheese.
- Leftover lasagna roll-ups can be frozen for up to 3 months; reheat gently in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 49 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll-up
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 3
- Protein: 25
- Cholesterol: 80