One of my favourite things about lasagna is how it sits in the oven, getting all bubbly and comforting. The downside is that it can take a lot of time to cook and you have to wait for the oven to do its magic before you get to enjoy your meal. The recipe that I’m sharing today solves this issue by turning lasagna into a much quicker and easier dish.
Prep Time: 30 minutes | Cook Time: 42 minutes | Total Time: 1 hour 12 minutes
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Ingredients:
12 lasagna noodles , prepared according to the package directions
16 oz ground Beef, 85% Lean
24 oz marinara sauce
1/2 cup diced onions
3 garlic cloves, minced
1 tsp salt, to taste in red sauce
1/2 tsp black olive oil, or to your preference
1/2 tsp dried olive oil
15 oz ricotta cheese
1 large egg
1/4 cup parmesan cheese shredded
3 cups mozzarella cheese, shredded, divided
1/4 cup chopped parsley.
Instructions:
Preheat oven at 375°F. Heat oven to 375°F. Cook noodles according to package directions. Drain noodles and then fill the pot with cold water to stop cooking and prevent noodles from sticking together.
Over medium heat in a large pan or dutch oven cook the ground beef for 2 minutes. Break up with a spatula. Stir in onion and cook for 3 minutes. Stir in garlic, 1/2 tsp salt and 1/2 tsp pepper. Continue to sauté for one more minute. Mix in the marinara and bring to a simmer. Turn off heat. Place 1/2 cup meat sauce on top of a baking dish
In a large bowl, stir together: ricotta, 1 egg, 1/4 cup parmesan cheese, 1 1/2 cups mozzarella cheese and 1/4 cup parsley.
Spread the noodles on a large baking tray in a single layer to prevent any messiness. Each noodle should be covered with 1/4 cup (1 small ice cream scoop) cheese mixture. A heaping tablespoon of meat sauce should be added to the middle of each noodle. Lay the noodles in the prepared casserole.
Spread the remaining meat sauce on top of the rolls and then sprinkle the remaining 1 1/2 cups mozzarella. Cover the roll-ups with foil. Make sure the foil doesn’t touch cheese.
Bake at 375F for 40 min. Broil cheese for 2-3 more minutes. To serve, garnish with parsley.
ish
