I normally don’t make lasagna this way, but saw some pictures online and thought, I can do that.
Each roll ends up being a portion.
This recipe made 10 rolls for me, it could probably make more if you stretch the cheese mix.
My son (very pick on his lasagna as he LOVES Fazolli’s) loved it. My daughter who does not like meat loved it and my hubby said it was good too.
- 15 ounces ricotta cheese
- 2 cups mozarella cheese
- 1/2 cup shreaded parmesan cheese
- 2 eggs
- 1/2 teaspoon parsley
- 10-12 Lasagna Noodles
- 1 lb browned ground beef
- 1 - 24 ounce jar tomoto sauce (I used Classico Garlic and Roasted Tomatos)
- 1 teaspoon oregano or italian seasoning
- Preheat the oven to 375 degrees.
- Put the Lasagna noodles in a big enough pan so that they can be submerged in water. Cook them until they are flexible, but not fully cooked (some call this aldente)
- In a bowl, beat the eggs and then add the ricotta cheese. 1 cup of mozarella, parmesan cheese and parsley.
- In the pan where the ground beef was cooked, add the jar of tomato sauce and oregano/italian seasoning and allow to heat up.
- Drain the water off the lasagna noodles.
- In your pan, put down a layer of the meat sauce on the bottom (to keep the noodles from sticking)
- Take a noodle and lay flat on the counter (I used a cutting board). Take about 2 tablespoons of the cheese mixture and spread it on the noodle.(use less to stretch the cheese miture to make more, or just make more cheese mix!)
- Roll the noodle up so it looks like shreaded wheat or a round bale of hay.
- Place the noodle into the pan and repeat until all the lasagna noodles are filled or you run out of space or cheese mix. Push the noodles together more if you run out of space.
- Take the meat sauce and pour it on top of the noodles evenly to keep them moist while cooking.
- Take left over cup of mozarella cheese and spread it on top of the sauce.
- Cook for 30-35 minutes until the cheese is melted to a golden brown.