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Lasagna Rollups
Delicious, meaty lasagna rollups are so fun to make—particularly if you stuff them with all sorts of types of cheese. Make in a big pan, or in smaller foil loaf pans for single-serving meals.
👥 10 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 15 min🔥 Cook: 1h 30m👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●pan
📝 Preparation Steps
1
For the pasta:
2
Boil lasagna noodles until al dente. Drain and lay flat on a sheet of foil.
3
For the sauce:
4
In a large pot, heat olive oil over medium-high heat. Add onions and garlic and cook for a couple of minutes. Add the ground beef and sausage and stir it around, cooking it until totally browned. Drain excess fat, then add diced tomatoes, tomato paste, salt, pepper, parsley, and basil. Reduce the heat and simmer for ⏱️ 30 minutes.
garlic, minced3 cloves
5
For the filling:
6
Make the filling by combining ricotta, eggs, Parmesan, salt, pepper, parsley, and basil. Stir to combine.
7
To assemble, spoon a little sauce into the bottom of a 9 x 13 inch 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.
8
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.
Nutrition Facts
calories
661 Calories
fat Content
35 g
fiber Content
4 g
sugar Content
7 g
sodium Content
920 mg
protein Content
46 g
trans Fat Content
0 g
cholesterol Content
176 mg
carbohydrate Content
39 g
saturated Fat Content
18 g
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