Lasagna is one of my favorite dinners, especially in the colder months. While lasagna tastes great and is a great meal to serve for a large family, it’s time consuming to put together. Lasagna roll ups are a bit easier to handle and have all the same flavors as your traditional lasagna, without as much fuss. Combining all the filling ingredients instead of having to layer them saves quite a bit of time in this family favorite.
I promised that I would share my Bailey’s Friendsgiving menu with you, and these roll ups were the main course. I already shared the appetizers, which were a chopped salad and this delicious bruschetta. Later I’ll share with you an amazing Bailey’s Tiramisu Parfait I created! Yum!
This first set of a pictures is simply a tip. Whenever your recipe called for chopped or minced garlic, don’t wrestle with trying to peel the skins off. Simply lay your knife down flat on top of the garlic clove, hit it a couple of times with the heel of your hand, then lift the skin right off and get to mincing!
First you’ll brown and drain your ground beef. Then to get your sauce ready, saute the garlic and red pepper flakes in olive oil and add the canned tomatoes, basil, oregano and fennel seeds. While that’s simmering mix together the ricotta, egg, parsley and salt. Add your cheeses then combine with the drained meat.
Add a cup of cooled sauce to the ricotta/meat mixture and your filling is ready. After preparing your noodles in a quick flash boil, add the filling to the noodles and spread out, leaving a little room at the end.
Roll them up, then place them in a sauce lined pan, seam side down. Cover with sauce, then foil, then bake. Remove foil, top with cheese and broil it to brown the cheese. Yum!
I also recorded a video of the process where I share several talking tips as well. Just click play below to watch :)
More pasta casseroles