Lasagna Roll Ups Recipe | Mary Makes It Easy

Heat a tablespoon of prepared basil pesto in a pan over medium-high heat.

Wilt four or five handfuls of baby spinach in the pan and season with salt.

Transfer the wilted spinach into a large bowl.

Add two to three tablespoons of basil pesto, two cups of ricotta cheese, one cup of grated Parmigiano-Reggiano, one egg, and 1 1/8 teaspoon of freshly grated nutmeg into the bowl with spinach.

Season the mixture with salt and pepper and mix well.

In the same pan, heat a tablespoon of oil over medium-high heat.

Add 500 grams of lean ground beef and cook until golden brown and cooked through.

Set aside one cup of homemade tomato sauce and add the remaining three cups into the beef mixture, seasoning with salt.

Turn off the heat and let the mixture cool to room temperature.

Take 16 cooked lasagna noodles and lay them out for assembly.

Spread a line of the ricotta mixture down each noodle, followed by a spoon of tomato sauce.

Add about a quarter cup of meat sauce to the bottom of each pan.

Roll the noodles relatively loosely and place them in the pan.

Spoon some plain tomato sauce over the top of the rolled noodles.

Sprinkle about half a cup of grated mozzarella onto each portion.

Cover the pan with aluminum foil and spritz with non-stick cooking spray.

Bake in a 400 degree oven for 30 minutes, then remove the foil and bake for an additional 10 minutes or until golden brown and bubbling.

To cook from frozen, bake at 400 for one hour, then uncover and bake for another 10 minutes or until heated through and bubbling.

Equipment Needed

Spice Level:

Dietary