Lasagna Roll Ups

 

I LOVE lasagna.  But that being said, even though I think a good lasagna is easy, it's time consuming.  Now I love these little monkeys that call me mommy but sometimes they just don't allow me the time to make a lasagna from start to finish.  That's why I like these lasagna roll ups.
I generally will prepare them while most of the brood is at school and then just pop them in the oven at dinner time.  Now, I have never frozen lasagna, but I hear that it freezes well, so this would be a good one for you "freezers" because you can customize your meal size.  Just two of you, freeze two rolls per containers, etc.
There are an array of options for fillings.  I prefer using a ground meat (beef, pork, turkey, or sausage).  I also really like using spinach in these.  Unfortunately, I did not have any spinach on the day of cooking but please feel free to add some cooked and drained spinach to these.  The color adds a beautiful dimension.

Ingredients:

8 Lasagna Noodles
1 lb ground pork (or meat of choice)
1 T olive oil
2 cloves garlic (minced)
1 small onion (diced)
28 oz can of crushed tomato
1 egg
1/2 Cup ricotta cheese
1/4 C grated parmesan cheese
1/2 T dried basil
1/2 T dried oregano
1/4 C shredded cheese
1/8 tsp black pepper
1/4 C fresh parsley chopped

In a large skillet, heat oil over medium heat.  Add onion and garlic and cook about 3 minutes

Add pork.

When pork is no longer pink, add tomatoes, basil and oregano.  Simmer on medium low heat about 20 minutes.

While sauce is simmering, cook lasagna noodles according to directions, however, you want to subtract 2 minutes from cooking time since they will continue to cook in the oven.  Drain noodles and set aside.  I prefer to drain and lie flat on wax paper to prevent sticking together.

In a bowl, combine beaten egg, ricotta, parmesan, and black pepper and parsley.

Prepare baking dish by drizzling a bit of olive oil, or spraying with a non stick spray.  Then ladle a thin layer of sauce to lightly coat bottom.

Assembly:

 

 

On each noodle spread a spoonful of ricotta mixture.  Top that with a spoonful of sauce.  Roll up and place in baking dish, seam side down.  When all noodles are rolled, top with remaining sauce and finish with a layer of mozzarella.

Bake about 25 minutes at 350.  Let stand at least 10 minutes after removing from oven to allow ingredients to meld together nicely.

Recipe:
Preheat oven to 350. Cook lasagna noodles according to directions (under cook by 2 minutes).  Draina and set aside.

In a skillet, heat oil over medium heat.  Cook onion and garlic 3 minutes.  Add meat and cook until brown.  Add tomatoes, basil and oregano.  Simmer 20 minutes.

In a bowl, combine beaten egg, ricotta, parmesan, black pepper and parsley.

Prepare baking dish by spraying with non stick spray, or drizzling a bit of olive oil.  Spread a thin layer of sauce.

Assemble noodles by spreading a spoonful of ricotta mixture, topping with a spoonful of sauce mixture.  Roll up and place seam side down in baking dish.  Top rolls with remaining sauce and top that with mozzarella.

Bake at 350 for 25 minutes.  Let stand 10 minutes and enjoy!