Ahhh another Pinterest find! I can spend hours upon hours pinning delicious discoveries, actually I do! And all these said delicious discoveries go right onto my now very organized boards. Yes, I am pretty proud of myself. How do you organize your Pinterest boards? Perhaps we can swap tips? :)
These oh-so yummy lasagna rolls came from the mastermind behind Cooking Classy. Please check her out, her recipes are so amazing! I’ve practically pinned everything she’s ever made! With that said, I am so happy I finally got the opportunity to make something from Cooking Classy. I wanted to make these lasagna rolls ever since I stumbled upon them and since it was rainy and gloomy all week in LA, I figured lasagna would be the ultimate comfort food for date night.
I was a bit worried at first because I’ve never boiled lasagna noodles and I was terrified of them falling or breaking apart during the cooking/handling process but it turned out being a lot less stressful than I thought. I think these lasagna rolls take a little bit more effort than my all-time favorite Paula Deen Lot’s O’Meat Lasagna but it’s so worth it! I did tweak the recipe around to suit our tastes, but nothing drastic…just a add more/take out kinda thing.
Let’s get started with the best part, the meat sauce!
Heat a large skillet with some olive oil, and brown some ground along with one diced onion….
Once the beef is nice and browned, add in crushed tomatoes and minced garlic (lots!!). Season with lots of s+p (heavy of the p), a smidge of crushed red pepper flakes, and tons of oregano.
I omitted the food processing part only because I love my meat sauce nice and chunky! Anyways, let the sauce simmer over low heat and be sure to taste test along the way! I caught by boyfriend helping himself to a few rounds of taste testing :)
Meanwhile, boil water, cook, and drain the lasagna noodles. You will need exactly 12 lasagna noodles for a 9″ x 13″ rectangular cake pan. Speaking of bakeware, I highly recommend this Williams-Sonoma cake pan. It is my favorite and has not morphed into some weird shape in the oven yet, and I’ve had this for a while now! Sadly, I can’t say the same about the Nordicware bakeware we have, I had such high hopes too. PS, It’s on sale!!
By the time the noodles are done, the sauce is done simmering.
KITCHEN TIP: If you find your lasagna noodles sticking to each other after they’ve been drained, run a little cold water over them and they should be easy to separate.
While you wait for the noodles to boil, work on the cheese filling. The yummy cheese filling consist of ricotta cheese, parmesan cheese, mozzarella cheese, parsley and one egg. Mix it all together!
KITCHEN TIP: Be sure to keep your eye on your hungry boyfriend/significant other because he almost stuck his finger in to taste test the cheese filling. I stopped him just in time to remind him that there are raw eggs in there! In fact, I don’t think he ever thanked me for saving his life :(
Lay your lasagna sheets one by one on a flat surface. Spoon some of the cheese filling onto the lasagna sheet…
Then spoon some of the meat sauce over the cheese filling…
Lastly, roll them up jellyroll-style and place them seam side down. Before you lay your lasagna rolls onto the pan, spread a little bit of the sauce all over the bottom of the pan! Repeat until you have a beautiful pan lasagna rolls.
With the leftover sauce, spoon the sauce on top of the lasagna rolls…
Then top with lots of mozzarella cheese and parmesan!
Cover with aluminum foil (making sure it doesn’t lay on top of the cheese) and bake in a 375° oven for 20 minutes.
While that was baking, we sipped on this. Thankfully, this time around the rest of my photos did not end up being blurry (see short ribs with ginger soy marinade for proof) :)
After 20 minutes, uncover and bake for another 15 minutes or until the cheese is nicely melted and golden.
Mmmmmmmm. Garnish with fresh chopped parsley…
And now I present gratuitous pics of lasagna rolls, just because I can :)
I ate this 3 days straight. Best week of my life. Best. Week. of my Life.
Have a happy date night this week!
Lasagna Rolls (loosely adapted from Cooking Classy)
- 2 tbsp extra virgin olive oil
- 1/2 lb lean ground beef
- 1 finely chopped yellow onion
- 1 (28 0z.) can crushed tomatoes
- 5 garlic cloves, minced
- 1 tsp dried oregano
- crushed red pepper flakes, a sprinkle
- salt and freshly ground pepper, to taste
- 1 (15 oz.) container Ricotta cheese
- 1 large egg
- 1/3 cup fresh flat leaf parsley, chopped
- 2 1/4 cups freshly grated Mozarella cheese, divided
- 3/4 cup freshly grated Parmesan cheese, divided
- 12 uncooked lasagna noodles
- Preheat oven to 375 degrees.
- Drizzle one tablespoon olive oil into a large non-stick fry pan. Heat over medium high heat, crumble ground beef over oil, add chopped onions and cook mixture stirring occasionally and breaking up meat, until browned. Add crushed tomatoes, minced garlic, oregano and stir. Season sauce with crushed red pepper flakes, salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture
- Cook lasagna noodles in a large pot of boiling water until al dente according to directions listed on package. Once noodles are cooked, drain and immediately line noodles in a single layer on waxed paper or cookie sheets.
- Prepare cheese mixture by stirring together Ricotta cheese, egg, 1 3/4 cups grated Mozzarella Cheese, 1/2 cup Parmesan Cheese , and stir mixture until well combine.
- Stir meat sauce and spread 1/3 cup evenly into a 13×9 inch baking dish by tilting pan back and forth.
- Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle, then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle. Roll noodles up jellyroll style and arrange seam side down in baking dish.
- Cover rolled noodles with remaining meat sauce (about a heaping 1/8 cup over each) then sprinkle remaining 1/2 cup Mozzarella Cheese and 1/4 cup Parmesan Cheese evenly over roll ups.
- Tent lasagna roll ups with foil (don’t allow foil to rest on cheese or it will stick you just want to loosely tent to prevent the cheese from browning) and bake for 20 minutes in preheated oven. Uncover and bake for another 15 minutes until the cheese is melted and golden.
- Serve warm garnished with additional chopped fresh parsley.