Back in the 70’s, when my buddies said, “Hey, let’s roll a few”, it meant something completely different than today. Good times! Meat Lover’s Lasagna Roll-Ups 16 lasagna noodles2 tablespoons olive oil1 medium onion, diced1 cup finely chopped mushrooms1 green bell pepper, diced4 cloves garlic, minced1 pound ground beef1 pound Italian sausageKosher salt and fresh-ground pepper, to taste1 28-ounce can diced tomatoes1 6-ounce can tomato paste4 tablespoons minced fresh parsley4 tablespoons minced fresh basil1 30-ounce container whole-milk ricotta cheese1 pound mozzarella, grated1 cup grated parmesan cheese2 large eggs Cook the lasagna noodles in a large pot of salted boiling water until al dente. Drain, rinse with cold water to cool and lay flat on a sheet of foil. Set aside. Make the sauce: In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, green pepper and garlic and sauté 4 to 5 minutes, until the vegetables are starting to soften. Remove the veggie mixture from the pan, then add the ground beef to the pan and cook, stirring occasionally, until it’s totally browned. Drain the excess fat, then add salt and pepper, the diced tomatoes, tomato paste, the veggie mixture and 1 tablespoon each parsley and basil and stir to combine. Let the mixture simmer over low heat, 30 minutes. Make the filling: Combine the ricotta, 1/2 cup mozzarella, 3/4 cup parmesan, the eggs, 1/2 teaspoon each salt and pepper and the remaining 3 tablespoons each parsley and basil. Stir to combine. Assemble the lasagna: Spoon a thin layer of sauce onto the bottom of a 9-by-13-inch baking dish. Spread 2 to 3 tablespoons ricotta filling on each lasagna noodle, then roll them up so that the cheese is on the inside of the roll. Lay them sideways in the dish. Top with the remaining sauce and plenty of grated mozzarella and parmesan. Bake at 375 degrees F for 20 minutes, until hot and bubbly.Meat Lover’s Lasagna Roll-Ups
Back in the 70’s, when my buddies said, “Hey, let’s roll a few”, it meant something completely different than today. Good times! Meat Lover’s Lasagna Roll-Ups 16 lasagna noodles2 tablespoons olive oil1 medium onion, diced1 cup finely chopped mushrooms1 green bell pepper, diced4 cloves garlic, minced1 pound ground beef1 pound Italian sausageKosher salt and fresh-ground pepper, to taste1 28-ounce can diced tomatoes1 6-ounce can tomato paste4 tablespoons minced fresh parsley4 tablespoons minced fresh basil1 30-ounce container whole-milk ricotta cheese1 pound mozzarella, grated1 cup grated parmesan cheese2 large eggs Cook the lasagna noodles in a large pot of salted boiling water until al dente. Drain, rinse with cold water to cool and lay flat on a sheet of foil. Set aside. Make the sauce: In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, green pepper and garlic and sauté 4 to 5 minutes, until the vegetables are starting to soften. Remove the veggie mixture from the pan, then add the ground beef to the pan and cook, stirring occasionally, until it’s totally browned. Drain the excess fat, then add salt and pepper, the diced tomatoes, tomato paste, the veggie mixture and 1 tablespoon each parsley and basil and stir to combine. Let the mixture simmer over low heat, 30 minutes. Make the filling: Combine the ricotta, 1/2 cup mozzarella, 3/4 cup parmesan, the eggs, 1/2 teaspoon each salt and pepper and the remaining 3 tablespoons each parsley and basil. Stir to combine. Assemble the lasagna: Spoon a thin layer of sauce onto the bottom of a 9-by-13-inch baking dish. Spread 2 to 3 tablespoons ricotta filling on each lasagna noodle, then roll them up so that the cheese is on the inside of the roll. Lay them sideways in the dish. Top with the remaining sauce and plenty of grated mozzarella and parmesan. Bake at 375 degrees F for 20 minutes, until hot and bubbly.