lasagna roll ups

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) jar marinara sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 1 pound lasagna noodles
• 8 ounces ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 8 ounces shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.
3. Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
4. Stir in the crushed tomatoes, marinara sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
5. While the sauce is simmering, cook the lasagna noodles according to package directions. Drain and rinse with cold water. Lay noodles flat on a clean surface.
6. In a medium bowl, combine the ricotta cheese, Parmesan cheese, and beaten egg. Mix well.
7. Spread a thin layer of the meat sauce on each lasagna noodle. Top with a spoonful of the ricotta mixture.
8. Roll up each noodle tightly.
9. Place the rolled-up lasagna in a greased 9x13 inch baking dish.
10. Pour the remaining meat sauce over the roll-ups.
11. Sprinkle with the shredded mozzarella cheese.
12. Bake for 25-30 minutes, or until heated through and the cheese is melted and bubbly.

Notes

• For best results, let the meat sauce simmer for longer to deepen the flavor.
• To prevent sticking, lightly grease the baking dish before adding the roll-ups.
• You can assemble the roll-ups ahead of time and refrigerate them for up to 24 hours before baking.
• To make it vegetarian, substitute the ground beef with 1 (15 ounce) container of firm tofu, crumbled and cooked.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.