Lasagna roll ups are the comforting classic presented in a fun new way. Take the guesswork out of portion control.
I’ve just made lasagna roll ups for the first time and I have to tell you this is the easiest way you can make lasagna. Not only do they look incredibly adorable, but they are also very delicious.
I’m sure everyone has their favorite lasagna recipe, but this is my easy recipe that I use whenever I am in the mood for lasagna. So whether you make it as a regular lasagna, or lasagna roll ups, this recipe is very easy to make, mostly because the ingredients are not fancy and are ingredients almost anyone has in their pantry.
I remember the first time I made lasagna, it was many many years ago and I had to make it for a party I was having and for some reason I decided that lasagna was perfect. Well I remember my kitchen was such a mess, sauce everywhere, lasagna noodles everywhere, mozzarella cheese everywhere. It was not fun cleaning that kitchen. I think maybe this is the reason some people may avoid making lasagna, a dirty kitchen.
I think I have improved over the years, and I have it down to a science now. Cook the lasagna noodles first, while they’re cooling, make the sauce, and while the sauce is simmering, make the filling. It works for me and I can keep the kitchen clean as I’m cooking. Sort of, every once in a while my husband comes and does some dishes.
Regardless of how you make lasagna, it’s a dish that’s been around for a long a time, and it’s a favorite among many.
- 10 lasagna noodles, cooked
- ½ cup mozzarella
- 2 tbsp olive oil
- ¼ lb ground beef
- 1 can crushed tomatoes (28 oz)
- 1 onion, chopped
- 5 cloves garlic, minced
- 1 tsp dry oregano
- 1 tsp dry basil
- salt and pepper to taste
- 1 cup ricotta cheese
- 2 cups mozzarella cheese
- ½ cup frozen spinach, thawed
- Cook lasagna noodles according to package instructions.
- In a large sauce pan, heat olive oil and saute onion and garlic until translucent. Add beef and cook until beef is no longer pink. Add crushed tomatoes, basil and oregano and season with salt and pepper. Bring to a boil then lower heat and simmer for 10 to 15 minutes.
- In the mean time, prepare the filling by chopping spinach and mixing it in a bowl with the 2 cups of mozzarella cheese and ricotta cheese. Set aside.
- Preheat oven to 375 F degrees.
- Spread half of the sauce over the bottom of a baking dish. Spread about 2 to 3 tbsp of the spinach/cheese mixture over each lasagna noodle and roll it up. Make sure you divide the spinach/cheese mixture evenly over the 10 noodles. Place each roll seam side down over the sauce. Repeat with remaining noodles. Top the rolls with remaining sauce.
- Bake for 30 minutes. Remove from oven and top the rolls with remaining ½ cup of mozzarella cheese. Bake for an additional 5 minutes or until the cheese melts.
- Serve warm.