Lasagna Roll-ups

Lasagna is wonderful. Why they should be in the form of roll-ups, I’m not sure. While this recipe was good, I think it tastes just as good as regular lasagna. I got the recipe from Homemade by Holman but I made the sauce from this recipe from Allrecipes.

The sauce is pretty amazing. The spices might need to be adjusted. Also, the longer you simmer it, the better. After you simmer it, taste it and add oregano/basil/salt to taste.

8 lasagna noodles
1 pound lean ground beef
vegetable oil
2 cloves garlic, minced
1 onion, diced
2 cans (29 oz) diced tomatoes
2 cans (6 oz) tomato paste
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 tablespoon chopped basil
1 teaspoon dried oregano
1 egg
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
shredded mozzarella cheese
crushed red pepper flakes

Preheat oven to 350 degrees(F). Heat a large pot of salted water to a boil and add noodles. Cook until just al dente. Leave them slightly firm. Drain and set aside.

In a large skillet, heat oil. When hot, add garlic and onion and saute until onions are soft and translucent. Add meat and brown. When almost cooked through, add diced tomatoes, tomato paste, brown sugar, basil and oregano and reduce heat to medium low. Simmer for 30-45 minutes.

In a small bowl, lightly beat the egg. Add ricotta, and parmesan cheese and a sprinkle of basil and oregano and stir. Spray a 9×13 inch pan with cooking spray. Add enough sauce to lightly cover the bottom of the pan.

To assemble, add a spoonful of ricotta mix to the top of a noodle. Top with a spoonful of meat sauce and roll up. Place seam side down in the pan. Continue until you’ve used up all the noodles. Top with the rest of the meat sauce and cover liberally with mozzarella cheese. Sprinkle with red pepper flakes.

Bake approximately 20 minutes until the cheese is melted and bubbly.


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