When you’re in the mood for lasagna but don’t necessarily want the same old thing… this recipe is quick, easy, and more fun than your regular old lasagna.
12 lasagna noodles, cooked
1 lb ground meat
1 small onion diced
2 cloves garlic
45 oz. jar spaghetti sauce (or homemade!)
15 oz. ricotta cheese
1 egg
3 cups shredded mozzarella
1 cup Parmesan cheese
Cook your noodles. In the meantime, brown ground meat with onion and garlic. Once cooked, add spaghetti sauce and heat through.
In a separate bowl, combine ricotta and egg, then add 2 cups mozzarella and 1/2 the Parmesan. I usually sprinkle in a little salt, pepper and parsley here as well.
Spread a thin layer of sauce mixture on bottom of 13×9 pan. Take a noodle and spread cheese mixture on one side. Top with sauce, and carefully roll up. Hint: it may take you a bit to get your ratios right, if you overstuff them you’ll have some spillage out the sides. But that doesn’t matter other than presentation because they still taste delicious!
Place the rolls in your pan as you complete them. Once all 12 are ready, spoon more sauce over them and top with remaining Parmesan and mozzarella.
Cover with foil and cook at 375 degrees for 35 minutes. Then stuff your face with this ooey gooey goodness!
Right Up Your Allie 