Lasagna Roll Ups Recipe

Preheat the oven to 375 degrees F.

Drizzle 1 tablespoon of olive oil into a large non-stick frypan.

Heat over medium-high heat, then crumble the ground beef over the oil.

Add the chopped onions, then cook the mixture, stirring occasionally and breaking up the meat until browned.

Drain the fat from the beef.

Pour the beef mixture into a food processor, then pulse for about 5 seconds until it is ground into fine pieces.

Pour the beef mixture back into the frypan, then add the crushed tomatoes, minced garlic, basil, oregano, and 1 tablespoon of olive oil. Stir to combine.

Season the sauce with salt and pepper to taste, then cover with a lid. Simmer over low heat.

Cook the lasagna noodles in a large pot of boiling water along with 1 teaspoon of salt and 2 tablespoons of olive oil to al dente according to directions listed on package.

Drain and line the noodles in a single layer on waxed paper or cookie sheets sprayed lightly with non-stick cooking spray.

Stir together the ricotta cheese, egg, ¼ teaspoon of salt, and ¼ teaspoon of pepper with a fork in a large mixing bowl until well combined.

Stir in the chopped fresh parsley.

Add in 2 cups of grated mozzarella cheese, ½ cup of Parmesan cheese, and ⅓ cup of Romano cheese. Stir the mixture until well combined.

Stir the meat sauce, then spread ⅓ cup of it evenly into a 13×9-inch baking dish.

Spread ¼ cup of the cheese mixture evenly onto each cooked lasagna noodle.

Spread 1 heaping tablespoon of meat sauce along the top of cheese-covered noodle.

Roll the noodles up, jellyroll style, then arrange them, seam side down, in the baking dish.

Cover the rolled noodles with the remaining meat sauce, then sprinkle the remaining ½ cup of mozzarella cheese and ¼ cup of Parmesan cheese evenly over the roll-ups.

Tent the baking dish with foil loosely, keeping the foil from resting on the cheese.

Bake for 35 minutes in the preheated oven.

Serve warm garnished with chopped fresh basil and parsley, and enjoy!