Lasagna Roll Ups

Lasagna roll-ups... yes, you heard that right. I honestly don't think I'll ever go back to making traditional lasagna after these. Every bite is packed with creamy ricotta, rich meat sauce, and melty mozzarella. Not to be dramatic, but this dinner might just change your life.

For the meat sauce:

• 1 tbsp olive oil

• 1 small yellow onion, diced

• 4 cloves garlic, minced

• 1 lb ground beef

• 2 tbsp tomato paste

• 1 (28 oz) can crushed tomatoes

• 1/4 cup beef broth

• 1 tbsp Italian seasoning

• 1/4 tsp red pepper flakes

• Salt & pepper

• 1/2 cup grated parmesan cheese

• 1/4 cup fresh basil, chopped

For the ricotta filling:

• 1 cup chopped spinach

• 2 tbsp chopped parsley

• 15 oz ricotta cheese

• 1 cup grated parmesan cheese

• 2 eggs

• 1/2 tsp salt

• 1/2 tsp pepper

Other ingredients:

• 9-11 lasagna noodles

• 2 cups shredded mozzarella cheese

• Fresh basil for serving

• Grated parmesan for serving

1. Preheat the oven to 350°F.

2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté for 5 minutes. Next, add the garlic and cook for an additional minute until fragrant.

3. Add the ground beef, breaking it up with a spoon. Season with 1/2 tsp salt and 1/4 tsp pepper. Stir occasionally until browned and drain if desired. Stir in the tomato paste and cook for 1 minute until combined.

4. Add the crushed tomatoes, beef broth, Italian seasoning, red pepper flakes, 1 tsp salt, and 1/2 tsp pepper and stir to combine. Bring to a simmer and cook for 10 minutes.

5. After 10 minutes, stir in the basil and parmesan cheese. Simmer for another 8-10 minutes. Adjust seasoning to taste and keep on low heat to stay warm while you prepare the rest.

6. Boil the lasagna noodles according to the package directions (I only boil mine for 3 minutes). Once cooked and drained, lay them on a clean surface. I suggest lightly brushing them with olive oil to prevent sticking.

7. Prepare the ricotta filling. In a large bowl, combine the chopped spinach, parsley, ricotta, parmesan cheese, 2 eggs, salt, and pepper. Set aside.

8. Spread a thin layer of the meat sauce over the bottom of a large casserole dish.

9. It’s time to make your roll-ups! Spread a layer of the ricotta filling over each lasagna noodle, then spoon a layer of the meat sauce on top. Starting from one end, carefully roll up the noodle and place it seam-side down in the prepared casserole dish.

10. Once all of the roll-ups are in the dish, spoon the remaining meat sauce over the top, followed by any leftover ricotta filling. Sprinkle evenly with the mozzarella cheese. Bake for 25–30 minutes, or until the cheese is melted and bubbly. I like to broil mine for the last 2–3 minutes to create a golden brown crust.

11. Serve with fresh basil and parmesan cheese if desired.

Hope you enjoy ❤️

xx,

Olivia