Lasagna Roll Ups
These cute little Lasagna Roll Ups are filled with yummy ingredients! It’s a great way to enjoy lasagna and are also easier to serve.
Ingredients
FILLING
- 2 cups ricotta cheese, drained if needed tips & tricks
- 1 large free-range egg, beaten
- 1/2 cup Mozzarella cheese, grated tips & tricks
- 1/2 cup Grana Padano cheese, grated
- 5 ounces frozen chopped spinach, thawed and squeezed dry
- 1/4 tsp. garlic salt
- 1/4 tsp. freshly ground black pepper (I always use mixed peppercorns), or to taste
MEAT SAUCE
- 1 tbsp. olive oil tips & tricks
- 1/2 cup white onions, finely chopped
- ground Himalayan pink salt, to taste and divided
- 1/2 cup red peppers, finely chopped
- 2 cups (5 ounces) cremini mushrooms, washed and finely chopped
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 1 lb. lean ground beef
- 3 large cloves garlic, pressed
- 3 cups marinara sauce see Recipe
- 1/2 tbsp. Italian seasoning see Recipe
- 1/4 tsp. red pepper flakes, or to taste
ASSEMBLY
- 12 lasagna noodles, cooked al dente and drained
- 1 cup Mozzarella cheese, grated tips & tricks
- 1/2 cup Grana Padano cheese, grated
- 2 tbsp. finely chopped parsley, for garnish tips & tricks
Directions
- In a large pot of salted boiling water, cook noodles according to package directions minus 1:30 minutes.
- Drain well into a colander, transfer to a large pot and fill it up with cold water; set aside.
FILLING
- In a medium bowl, combine all the ingredients and stir until nicely blended.
SAUCE
- In a large skillet over medium heat, add oil. When hot, add onions and season with salt; sauté for 1 minute. Add red peppers and sauté for 2 minutes.
- Add mushrooms, season with freshly ground black pepper and sauté for 5 minutes.
- Add ground beef and season with black pepper. Cook halfway, breaking the meat into small pieces before adding garlic; cook until no longer pink.
- Add marinara sauce, Italian seasoning and red pepper flakes; stir to combine. Bring the mixture to a simmer and cook for 5 minutes.
- Preheat oven to 375ºF and grease 9 X 13-inch baking dish with cooking spray; set aside.
ASSEMBLY
- Evenly spread a thin layer of meat sauce in the bottom of the prepared baking dish; set aside.
- Lay the cooked lasagna noodles onto 2 large baking sheets. Spread a layer of filling over each, leaving 1-inch on both ends as well as some on each side of the noodles.
- Spread 2/3 meat sauce over the filling (1/3rd per tray), leaving the same spacing.
- Starting from one end, roll up each noodle to the other end and transfer them in the prepared baking dish, seam side down.
- Spread the remaining 1/3 meat sauce on top and sprinkle on Mozzarella followed by Grana Padano.
- Cover the dish with foil that has been greased and transfer the dish to the preheated oven. Bake for 20 minutes, uncovered and bake for an additional 10 minutes or until cheeses are melted and turn golden brown.
- Remove from the heat and let it rest for 10 minutes before sprinkling on chopped parsley.