You have probably seen lasagna roll-ups before. Typically, the whole lasagna noodle is spread with a cheese filling and rolled. I’ve made these mini-rolls before with spinach, but my husband is a meat-atarian. He wants meat.
I like the smaller portions and the ease of just serving three or four of these at a time. Besides, they are so cute on a plate! Don’t they look like rosettes?
Since the rolls are small, you will want to be sure to use your spatula and cut the meat up while it is cooking. You want smaller crumbles. This is one dish where you don’t want big chunks of ground beef.
Okay, if you don’t want to go to all the trouble of making the rosettes, you can use a whole noodle and roll it up in the same way. Just lay the rolls in the meat sauce with the loose end underneath.
The meat sauce and the ricotta mixture are each so good! Dave really liked this dish, but he suggested I use more of the ricotta cheese mixture next time. So, I’m planning to double the cheese mixture next time.
Lasagna Roll-Ups
Sauce Ingredients:
- 1-pound lean ground beef
- 1/4 cup chopped onion
- 2 garlic cloves – minced
- (2) 15- ounce cans tomato sauce
- 15 -ounce can petite diced tomatoes
- 1 Tablespoon tomato paste
- 1/4 cup grated Parmigiano Reggiano cheese
- 1 teaspoon dried parsley flakes
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 – teaspoon pepper
- 1 pinch of red pepper flakes
Ingredients for Roll-Ups
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 1 cup chopped onion
- 2 cloves garlic – minced
- 1 cup Ricotta cheese
- 1 cup grated Parmigiano Reggiano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Half of a 16 – ounce pkg. lasagna noodles
Sauce Directions:
In a large skillet over medium-high heat, cook the ground beef and the chopped onions until the beef is crumbly and the onions are transparent. Toss in the minced garlic and heat until you smell the garlic. It takes less than a minute. Then, add the herbs, spices, and cheese to the pan.
Pour in the tomato sauce and diced tomatoes. Stir well. Bring to a boil, cover with a lid, and simmer for 25 minutes.
Next, spray a 9″ x 13″ casserole dish with cooking spray. Then, pour half of the sauce into the casserole dish.
Directions for the Roll-Ups
*As I said earlier, you might want to double the Ricotta mixture. Ricotta comes in a 15-ounce container. Just use the whole thing and double the other ingredients in the recipe. You'll be glad you did.
In a large skillet, heat the olive oil and 2 Tablespoons of butter over medium heat. Melt the butter. Add the onions to the skillet and sauté until transparent. Toss in the minced garlic and heat just until you smell the garlic.
In a large bowl, mix the ricotta, grated cheese, salt, and pepper. Then, mix in the sauteed onions and garlic mixture.
Preparing The Noodles
Cook the lasagna noodles following the directions on the box.
Drain and rinse with cold water. Lay the remaining noodles out on a cookie sheet so they don’t stick together.
Use a sharp knife to cut the noodle in half. Then, cut each piece in half from top to bottom lengthwise.
Spread a heaping teaspoon of the cheese mixture onto each noodle. Use a slotted spoon to add some meat and a little sauce on top of the cheese mixture.
Starting with one end of one of the quarters, roll in jelly-roll fashion. Place the rolls in the sauce in the casserole dish with the ruffled edges up.
Cover with aluminum foil and refrigerate for several hours or overnight to allow the flavors to blend.
Then, preheat the oven to 350°. Leave the foil on the dish and bake for 30 minutes. Serve hot and garnish with fresh parsley.
Makes about 32 pasta rolls.
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Lasagna Roll-Ups
Ingredients
- Sauce Ingredients:
- 1 pound lean ground beef
- 1/4 cup chopped onion
- 2 garlic cloves - minced
- (2) 15- ounce cans tomato sauce
- 15 -ounce can petite diced tomatoes
- 1 Tablespoon tomato paste
- 1/4 cup grated Parmigiano Reggiano cheese
- 1 teaspoon dried parsley flakes
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pinch red pepper flakes
- Ingredients for Roll-Ups
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 1 cup chopped onion
- 2 cloves garlic - minced
- 1 cup Ricotta cheese
- 1 cup grated Parmigiano Reggiano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Half of a 16 - ounce pkg. lasagna noodles
Instructions
Sauce Directions:
In a large skillet over medium-high heat, cook the ground beef and the chopped onions until the beef is crumbly and the onions are transparent. Toss in the minced garlic and heat until you smell the garlic. It takes less than a minute. Then, add the herbs, spices, and cheese to the pan.
Pour in the tomato sauce and diced tomatoes. Stir well. Bring to a boil, cover with a lid, and simmer for 25 minutes.
Next, spray a 9" x 13" casserole dish with cooking spray. Then, pour half of the sauce into the casserole dish.
Directions for the Roll-Ups
*As I said earlier, you might want to double the Ricotta mixture. Ricotta comes in a 15-ounce container. Just use the whole thing and double the other ingredients in the recipe. You'll be glad you did.
In a large skillet, heat the olive oil and 2 Tablespoons of butter over medium heat. Melt the butter. Add the onions to the skillet and sauté until transparent. Toss in the minced garlic and heat just until you smell the garlic.
In a large bowl, mix the ricotta, grated cheese, salt, and pepper. Then, mix in the sauteed onions and garlic mixture.
Preparing The Noodles
Cook the lasagna noodles following the directions on the box.
Drain and rinse with cold water. Lay the remaining noodles out on a cookie sheet so they don't stick together.
Use a sharp knife to cut the noodle in half. Then, cut each piece in half from top to bottom lengthwise.
Spread a heaping teaspoon of the cheese mixture onto each noodle. Use a slotted spoon to add some meat and a little sauce on top of the cheese mixture.
Starting with one end of one of the quarters, roll in jelly-roll fashion. Place the rolls in the sauce in the casserole dish with the ruffled edges up.
Cover with aluminum foil and refrigerate for several hours or overnight to allow the flavors to blend.
Then, preheat the oven to 350°. Leave the foil on the dish and bake for 30 minutes.
Serve hot and garnish with fresh parsley.
Makes about 32 pasta rolls.
