The Pioneer Woman Tasty Kitchen
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Lasagna Rollups

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Delicious, meaty lasagna rolled up with the cheese inside! Make in a big pan, or in smaller foil loaf pans for single-serving meals.

Ingredients

  • 20 whole Lasagna Noodles
  • Sauce:
  • 2 Tablespoons Olive Oil
  • 1 whole Medium Onion, Diced
  • 3 cloves Garlic, Minced
  • 1-½ pound Ground Beef
  • ½ pounds Italian Sausage
  • 28 ounces, weight Canned Diced Tomatoes
  • 8 ounces, weight Tomato Paste
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 3 Tablespoons Minced Fresh Parsley
  • 3 Tablespoons Minced Fresh Basil
  • Filling
  • 30 ounces, weight Ricotta Cheese
  • 2 whole Eggs
  • ¾ cups Grated Parmesan Cheese
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • 1 Tablespoon Parsley, Minced
  • 1 Tablespoon Basil, Minced
  • 1 pound Mozzarella, Grated

Preparation

Boil lasagna noodles until al dente. Drain and lay flat on a sheet of foil.

In a large pot, heat olive oil over medium-high heat. Add onions and garlic and cook for a couple of minutes. Add the ground beef and sausage and stir it around, cooking it until totally browned. Drain excess fat, then add diced tomatoes, tomato paste, salt, pepper, parsley, and basil. Reduce the heat and simmer for 30 minutes.

Make the filling by combining ricotta, eggs, Parmesan, salt, pepper, parsley, and basil. Stir to combine.

To assemble, spoon a little sauce into the bottom of a 9 x 13 inch pan OR smaller disposable foil loaf pans. Spread 2-3 tablespoons ricotta filling on each noodle, then roll them up. Lay them sideways in the pans (4 will fit in the loaf pans, or you can fill a 9 x 13 inch pan with the rollups.) Top with remaining sauce, plenty of grated mozzarella, and grated Parmesan.

If baking immediately, bake at 375 for 20 minutes or until hot and bubbly.

If baking from a frozen state, bake, covered in foil, at 350 for 30 minutes, then remove the foil and continue baking for 15 minutes, or until lasagna is done.

One Comment

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Avatar of Leigh Dixon

Leigh Dixon on 5.25.2014

This recipe rocks! Taste is great and the serving idea is genius. My college son is heading to a summer internship and requested that I make and freeze this so he can take it with him. The small pans make it so easy for him to thaw one and eat some home cooked food even while far away. Nice to know he won’t be eating only fast food all summer.

2 Reviews

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Avatar of Rebekah Godt

Rebekah Godt on 6.2.2014

I’ve made this many times. I love it. I always keep Ree’s meat sauce in my freezer. When we have a busy day, I can easily have pasta and meat sauce for dinner. Thanks Ree for making such easy and delicious meals.

Avatar of Nikki Jones

Nikki Jones on 5.23.2014

Let me be the first to write a review! This recipe was AWESOME!! I love lasagna and rarely make due to the quantity it makes. This recipe allows you to control how much you wish to have at a meal. I made a double batch. One batch I made In a 9 x 12″ pan for a dinner for four. That fed us for dinner and several lunches. I also used the disposable loaf pans to freeze meals for my son. I only fit three rollups in each pan, but feel that would be the perfect meal size for him. I love that you can pull it right out of the freezer and have it ready to eat in under an hour. This will be perfect for his lifestyle. I plan to make this again soon so that I may freeze some for our house. I plan to get a 9″ square disposable pans to freeze for the three of us at home. May have to cook a little longer when frozen but will be happy to experiment with that.

Now I want to speak to the recipe itself. I made the recipe as written and the flavor is wonderful! You can easily adapt to you own likes….for example my son is not a real fan of Parmesan cheese but I love it. So I cut back on the Parmesan for him (especially on top) and used it generously on my rollups. I thought the sauce was PERFECT for the rollups. And easy too. This is a recipe that I will make again and again.

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