Lasagna Roll Ups

Preheat a pan over medium heat.

Add a little bit of oil to the pan.

Add ground beef and cook, breaking it up until browned with no traces of pink.

Add onion, red bell pepper, and minced garlic; cook for about 4-5 minutes until softened.

Add Italian seasoning and dried oregano; cook for 30 seconds.

Deglaze with red wine (optional) and bring to a simmer to concentrate flavors.

Add crushed tomato and diced tomato; bring the mixture to a simmer and let it cook for about 20 minutes.

In a bowl, beat together ricotta cheese, grated mozzarella cheese, and 3 eggs; season with about a teaspoon of salt and pepper.

Bring a large pot of water to a boil, season with salt, and cook more lasagna noodles than needed to ensure whole noodles.

Drain the noodles and lay them out on clean damp kitchen towels without overlapping.

Taste the meat sauce and adjust seasoning if necessary.

Preheat the oven to 375 degrees Fahrenheit.

Lay a piece of silicone on the counter to roll the noodles.

Place lasagna noodles down and spread about a quarter cup of cheese mixture on each noodle, followed by some meat sauce.

Put a little meat sauce in the bottom of a 9 by 13 ceramic casserole dish to prevent sticking.

Sprinkle mozzarella on top of each noodle and meat sauce, then roll them up, seam side down.

Repeat with all noodles to build the lasagna.

Dollop any remaining sauce on top and add remaining cheese mixture, smoothing it out.

Top with parmigiano-reggiano cheese.

Bake in the oven at 375 degrees for about 30-35 minutes until bubbling and golden brown.

Let cool for a moment before serving.

Slide a spatula between the noodles to scoop out portions.

Equipment Needed

Spice Level:

Dietary