Ingredients: |
Ingredients: 20 whole Lasagna Noodles
Sauce:
2 Tablespoons Olive Oil
1 whole Medium Onion, Diced
3 cloves Garlic, Minced
1-1/2 pound Ground Beef
1/2 pound Italian Sausage
28 ounces, weight Canned Diced Tomatoes
8 ounces, weight Tomato Paste
1 teaspoon Salt
1 teaspoon Black Pepper
3 Tablespoons Minced Fresh Parsley
3 Tablespoons Minced Fresh Basil
Filling
30 ounces, weight Ricotta Cheese
2 whole Eggs
3/4 cups Grated Parmesan Cheese
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 Tablespoon Parsley, Minced
1 Tablespoon Basil, Minced
1 pound Mozzarella, Grated
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Directions: |
Directions:Boil lasagna noodles until al dente. Drain and lay flat on a sheet of foil.
In a large pot, heat olive oil over med-high heat. Add onions and garlic and cook for a couple of minutes. Add ground beef and sausage; stir it around, cooking it until browned. Drain excess fat; add tomatoes, tomato paste, salt, pepper, parsley and basil. Reduce heat and simmer 30 minutes.
Filling: combine ricotta, eggs, parm, salt, pepper, parsley and basil. Stir to combine.
Assemble: spoon a little sauce into bottom of 9x13” pan OR smaller disposable foil loaf pans. Spread 2-3 tablespoons ricotta filling on each noodle, then roll them up. Lay them sideways in the pans (4 will fit in the loaf pans, or you can fill a 9 x 13 inch pan with the rollups.) Top with remaining sauce, plenty of grated mozzarella, and grated Parmesan.
If baking immediately, bake at 375 for 20 minutes or until hot and bubbly.
If baking from a frozen state, bake, covered in foil, at 350 for 45 minutes, then remove the foil and continue baking for 15 minutes or until lasagna is done. |
This recipe for Lasagna Rollups is from