Lasagna Rolls Recipe
by Editorial Staff
These mouth-watering rolls with a ton of puffy cheese and meat sauce are an interesting alternative to traditional puff lasagne that everyone will surely enjoy both for their taste and performance. The cheese filling of ricotta, parmesan, mozzarella, eggs, and spices is wrapped in pre-boiled lasagna sheets, then the rolls are folded into a deep mold (or portioned forms) and baked under a thick layer of meat sauce and grated cheese. You can also freeze all of the lasagnas before baking, or in portions, so you always have a sumptuous dinner at your fingertips that you just have to bake in the oven.
Ingredients
- 20 sheets of lasagna
- 2 tablespoons l. olive oil
- 1 medium onion, diced
- 1 tablespoon. finely chopped mushrooms (about 100 gr.)
- 1 green bell pepper, diced (about 1 tablespoon.)
- 3 cloves of garlic, chopped (about 1.5 tbsp)
- 1 kg. ground beef
- 1 can (800 gr.) canned chopped tomatoes
- 1 can (170 gr.) tomato paste
- 4 tbsp chopped fresh parsley
- 4 tbsp chopped fresh basil
- 850 gr. whole milk ricotta (about 3 1/3 cups)
- 450 gr. mozzarella, grated (about 3.5 tablespoon.)
- 1 tablespoon. grated parmesan
- 2 large eggs
Instructions
- In a large saucepan of salted boiling water, boil the lasagna sheets al dente. Drain, rinse the lasagne under cold water until it cools completely, and place on a sheet of foil.
- Make the sauce: Heat olive oil in a large saucepan over medium-high heat. Add onion, mushrooms, green peppers, and garlic and cook for 4-5 minutes, until vegetables begin to soften.
- Add the vegetable mixture from the saucepan, then add the ground beef to the pan and cook, stirring occasionally, until it is completely brown. Drain off excess fat, then add 0.5 teaspoon. salt and black pepper, chopped tomatoes, tomato paste, vegetable mixture, and 1 tbsp parsley and basil. Stir. Simmer the sauce, 30 minutes.
- Prepare the filling: Mix the ricotta, 0.5 tablespoon. mozzarella, 3/4 cup parmesan, eggs, 0.5 teaspoon each. salt and black pepper, and the remaining 3 tbsp parsley and basil. Mix thoroughly.
- Assemble the lasagne: Place a thin layer of sauce on the bottom of a 22×32 cm baking dish or five 15 cm long disposable foil trays. Spread 2-3 tablespoons of lasagne on each sheet of lasagna. l. ricotta fillings, then roll them up. Lay them sideways in the mold.
- Each small dish will hold 4 rolls, or place everything in a 22×32 cm dish. Top with the remaining sauce and sprinkle with plenty of grated mozzarella and parmesan.
- If you bake the rolls right away, place the pan on a baking sheet and bake at 190 ° C for 20 minutes to warm everything up and the cheese is bubbling.
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