Lasagna Roll-ups

Ingredients:

1 lb. ground beef
1 small onion, chopped
2-3 cloves garlic, minced (or 1 tsp. jarred)
28 oz. can crushed tomatoes
1 Tbsp. Italian Seasoning
15 oz. Ricotta or cottage cheese (see note)
3/4 cup grated Parmesan Cheese (divided)
1 large egg, beaten
Fresh spinach (This is optional. I use a good handful)
12 lasagna noodles (uncooked)
2.5 cups shredded Italian blend, or mozzarella cheese



Directions:
Cook lasagna noodles in a pot of boiling water till al dente. Drain and set flat on a greased pan (I used two different pans). Brown ground beef with onions in a skillet. Add in spinach (if using) and garlic cloves right before finished cooking. Drain. Put back into skillet and pour in crushed tomatoes and half of the Italian seasoning. Mix thoroughly and set aside. Combined ricotta (or cottage) cheese, egg, 1 cup of shredded cheese, 1/2 cup of Parmesan cheese, and the rest of Italian seasoning in a medium bowl.

Place a spoonful of ricotta mixture down the center of each lasagna noodle (leave some space on the sides of noodles). Place a spoonful of meat mixture down the center (on top) of the ricotta mixture. Carefully roll up each noodle from one end to the other. Put 1/3 cup meat sauce in a sprayed baking dish. Place the lasagna rolls in a single layer on top of meat mixture in baking dish seam side down (I had to use an extra smaller dish for mine). Sprinkle the rest of the shredded cheese on top. Sprinkle on the other 1/4 cup of Parmesan cheese. Bake at 350 degrees for 30 minutes. Serve individually with garlic bread/toast and a salad. YUM!!!

Note: If you use cottage cheese, the texture will be different. Mixing in the egg will help it all hold together. The addition of the spinach is not necessary. I just wanted to use up some that I had on hand.





 

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