Lasagna Roll Up
Italian
Yield
4 servingsPrep
20 minCook
45 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pounds |
ground beef
|
|
| 2 | tablespoons |
onions
(chopped) |
|
| 2 | cloves |
garlic
(minced) |
|
| 16 | ounces |
tomatoes, canned
crushed |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
oregano
dried |
|
| 1 | x |
cayenne pepper
to taste |
*
|
| Filling | |||
| 1 ¼ | cups |
cottage cheese
or ricotta |
*
|
| ¼ | cup |
Parmesan cheese
|
|
| 1 | large |
eggs
(slightly beaten) |
|
| 1 | tablespoons |
parsley leaves
fresh snipped (chopped) |
|
| ¼ | teaspoon |
onion powder
|
|
| 6 | lasagna |
noodles
( cooked) |
*
|
| ½ | cup |
mozzarella cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
ground beef
|
|
| 3E+1 | ml |
onions
(chopped) |
|
| 2 | cloves |
garlic
(minced) |
|
| 462.4 | ml/g |
tomatoes, canned
crushed |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
oregano
dried |
|
| 1 | x |
cayenne pepper
to taste |
*
|
| Filling: | |||
| 296 | ml |
cottage cheese
or ricotta |
*
|
| 59 | ml |
Parmesan cheese
|
|
| 1 | large |
eggs
(slightly beaten) |
|
| 15 | ml |
parsley leaves
fresh snipped (chopped) |
|
| 1.3 | ml |
onion powder
|
|
| 6 | lasagna |
noodles
( cooked) |
*
|
| 118 | ml |
mozzarella cheese
|
*
|
Directions
Step 1 In a large skillet cook ground beef, onion and garlic until the beef is no longer pink. Drain excess fat from the pan. Add tomato, oregano, salt, and cayenne. Simmer for 10 minutes. Spread half the meat sauce onto the bottom of a greased 9" baking dish .
Step 2 In a bowl combine cottage cheese, parmesan, egg, parsley and onion powder. Spread ¼ cup of the cheese mixture evenly over each lasagna noodle. Roll up and place seam side down in the baking dish. Top with remaining sauce.
Step 3 Bake at 375 for 30 to 35 minutes. About 5 minutes before the dish is done, take out of the oven and top with mozzarella cheese. Return to oven and cook until cheese has melted.
Makes 2 servings
