Classic Lasagna Rolls
The second time I cooked OAMC, I used this menu. On it, there were these fantastic Chicken Lasagna Rollups that my husband and kids loved as much as me. Ever since then, I have thought I should try the rolls using my classic lasagna recipe; two years later and I finally did. Now, I won’t lie to you- this is not shortcut lasagna by any stretch of the imagination. However, the rolls turn out very pretty so it’s a great recipe for entertaining or impressing your friends. Just try not to cook this on the hottest day of the year like I did; you won’t get it enjoy it nearly as much as you should!
Classic Lasagna Rolls
Katie @ onceamonthmeals.com
- 2 Tablespoons olive oil
- 0.33 pounds ground beef
- 0.33 pounds Italian sausage
- 0.5 cups onion, chopped
- 2 teaspoons garlic, minced
- 28 ounces tomato sauce
- 2 Tablespoons Italian seasoning
- 0.25 teaspoons nutmeg
- 0.25 teaspoons salt
- 0.5 teaspoons black pepper
- 12 each lasagna noodles
- 15 ounces ricotta cheese
- 1 medium egg
- 0.25 cups grated Parmesan cheese
- 2 cups shredded Mozzarella cheese
In a large skillet over medium heat, add olive oil, ground beef and Italian sausage. Allow to cook for 3-4 minutes, then add in onion and garlic. Continue cooking until meat is completely browned. Stir in tomato sauce, nutmeg, Italian seasoning, pepper, and salt. Cover and cook on low for 20 minutes. While sauce is cooking, cook lasagna noodles according to package directions until just al dente. In a bowl, combine ricotta cheese, egg, and Parmesan cheese. Stir well. Preheat oven to 375. Once lasagna noodles have cooked, drain and then immediately line flat in a single layer on a baking pan. Top each noodle with a layer of cheese mixture and tomato sauce. Sprinkle with Mozzarella cheese, then roll up. Continue until all noodles have been filled and rolled up. Pour remaining tomato sauce on top of the lasagna rolls, then sprinkle with more Mozzarella cheese. Cover with foil and bake for 25-30 minutes.
Follow assembly directions above but do not bake. Cover baking pan tightly with foil, label, and freeze. To serve: thaw in fridge. Preheat oven to 375. Bake covered for 35-30 minutes.
Servings: 6 (12 rolls, 2 per serving)
**conversion chart image provided by Erik Spiekermann