This is an easy recipe I’ve been wanting to try for a very long time. I mean, years!
Lasagna is one of my husband’s favorite meals. He adores it and honestly I just don’t make it enough.
Have you ever thought to roll up the noddles to make individual servings instead of making it like a large casserole? Let me show you how super easy this is to make! (It is so simple the 6 year old helped me make it. He calls himself my little cooker! He loves helping me cook the hamburger meat!)
(And it pairs perfectly with a side salad and bread.)
Ingredients:
-
- 1 lb ground beef (we use grass fed)
- 2 T olive oil
- 1 small onion, diced
- 2 garlic cloves, minced (we use the jarred stuff)
- 1 (24 oz) jar Ragu Old World Style Traditional pasta sauce
- 1 large box of lasagna noodles
- 4-5 mushrooms, diced
- handful of fresh basil, chopped
- 2 sprigs of fresh oregano
- 15 oz container ricotta cheese
- 1 egg
- 2 c of you r favorite shredded Italian cheese
- salt and pepper
Preheat your oven to 350°.
Start a large pot of water on the stove to boil for the noddles.
While you’re waiting on the water to boil, start the meat.
Add the olive oil, onion and garlic to a skillet over medium heat.
Add the beef. Add a bit of salt and pepper for taste.
Cook over medium heat until the beef is no longer pink.
Add in the mushrooms. Mix well.
Add 1 c of the spaghetti sauce. Mix well.
Add in the basil and remove from heat.
In a large casserole dish, sprinkle the bottom of the pan with about 1/2 cup of the spaghetti sauce.
Use the back of a spoon to spread and coat the bottom of the pan evenly.
Add the lasagna noodles to the boiling water and cook for 8 minutes.
Meanwhile, in a medium bowl add the egg and the ricotta and whisk until smooth.
Add the leaves of the oregano.
Sprinkle with salt and pepper. Mix well.
After the lasagna noodles have cooked for 8 minutes, remove them from the heat and drain. I also like to rinse them in cold water to stop the cooking process.
Now, flatten out your noodles on a flat work space.
Evenly add a layer of the ricotta cheese mixture over each noodle as shown below.
Next add a spoonful of meat evenly over the ricotta cheese.
Then, carefully roll each lasagna noodle and place it seam side down into the casserole dish.
Once you’ve added all of the rolled and stuffed noodles, pour the reminder of the jar of sauce over the roll ups.
Top evenly with cheese.
Top with additional basil, if you desire.
Pop it in the oven and bake for about 25 minutes or until bubbly.
One thing we love to do at dinner is have everyone share something great from their day with the family. Go around the table and share while you each enjoy this easy and delicious supper!
What is your favorite way to eat lasagna?
Lasagna Roll Up
Have you ever thought to roll up the noddles to make individual servings instead of making it like a large casserole? Let me show you how super easy this is to make!
Ingredients
- 1 lb ground beef (we use grass fed)
- 2 T olive oil
- 1 small onion, diced
- 2 garlic cloves, minced (we use the jarred stuff)
- 1 (24 oz) jar Ragu Old World Style Traditional pasta sauce
- 1 large box of lasagna noodles
- 4-5 mushrooms, diced
- handful of fresh basil, chopped
- 2 sprigs of fresh oregano
- 15 oz container ricotta cheese
- 1 egg
- 2 c of you r favorite shredded Italian cheese
- salt and pepper
Instructions
- Preheat your oven to 350°.
- Start a large pot of water on the stove to boil for the noddles.
- While you're waiting on the water to boil, start the meat.
- Add the olive oil, onion and garlic to a skillet over medium heat.
- Add the beef. Add a bit of salt and pepper for taste.
- Cook over medium heat until the beef is no longer pink.
- Add in the mushrooms. Mix well.
- Add 1 c of the spaghetti sauce. Mix well.
- Add in the basil and remove from heat.
- In a large casserole dish, sprinkle the bottom of the pan with about 1/2 cup of the spaghetti sauce.
- Use the back of a spoon to spread and coat the bottom of the pan evenly.
- Add the lasagna noodles to the boiling water and cook for 8 minutes.
- Meanwhile, in a medium bowl add the egg and the ricotta and whisk until smooth.
- Add the leaves of the oregano.
- Sprinkle with salt and pepper. Mix well.
- After the lasagna noodles have cooked for 8 minutes, remove them from the heat and drain. I also like to rinse them in cold water to stop the cooking process.
- Now, flatten out your noodles on a flat work space.
- Evenly add a layer of the ricotta cheese mixture over each noodle.
- Next add a spoonful of meat evenly over the ricotta cheese.
- Then, carefully roll each lasagna noodle and place it seam side down into the casserole dish.
- Once you've added all of the rolled and stuffed noodles, pour the reminder of the jar of sauce over the roll ups.
- Top evenly with cheese.
- Top with additional basil, if you desire.
- Pop it in the oven and bake for about 25 minutes or until bubbly.
Notes
Serve the rolls individually with a side of salad and rolls or bread.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 569Total Fat: 39gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 162mgSodium: 660mgCarbohydrates: 13gFiber: 2gSugar: 3gProtein: 41g
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