Lasagna rolls

Votes: 1

Time: 1 hour 40 min.
Complexity: easily
Servings: 10-12

These mouth-watering rolls, loaded with gooey cheese and a meaty sauce, are a fun alternative to traditional lasagna, sure to please everyone with both their flavor and presentation. A cheesy filling of ricotta, Parmesan, mozzarella, eggs, and spices is wrapped in pre-boiled lasagna sheets, then the rolls are placed in a deep baking dish (or individual pans) and baked under a thick layer of meat sauce and grated cheese. You can also freeze the lasagna whole or in portions before baking, so you'll always have a sumptuous dinner on hand, just pop it in the oven.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

20 lasagna sheets
2 tbsp. l. olive oil
1 medium onion, diced
1 cup finely chopped mushrooms (about 100 g)
1 green bell pepper, diced (about 1 cup)
3 cloves garlic, minced (about 1.5 tablespoons)
1 kg of ground beef
1 can (800 g) of canned chopped tomatoes
1 can (170 g) of tomato paste
4 tbsp chopped fresh parsley
4 tablespoons chopped fresh basil
850 g whole milk ricotta (about 3 1/3 cups)
450 gr. mozzarella, grated (about 3.5 cups)
1 tbsp. grated parmesan
2 large eggs

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

In a large pot of salted boiling water, cook the lasagna noodles until al dente. Drain, rinse under cold water until completely cool, and place on a sheet of foil.
Prepare the sauce:

Heat the olive oil in a large saucepan over medium-high heat. Add the onion, mushrooms, green pepper, and garlic and cook for 4-5 minutes, until the vegetables begin to soften. Remove the vegetable mixture from the pan, then add the ground beef and cook, stirring occasionally, until darkened. Drain any excess fat, then add 1/2 teaspoon each of salt and black pepper, the chopped tomatoes, tomato paste, the vegetable mixture, and 1 tablespoon each of parsley and basil. Stir to combine. Simmer the sauce for 30 minutes.

Prepare the filling:

Combine ricotta, 1/2 cup mozzarella, 3/4 cup Parmesan, eggs, 1/2 teaspoon each salt and black pepper, and the remaining 3 tablespoons parsley and basil. Mix thoroughly.
Assemble the lasagna:

Spread a thin layer of sauce in the bottom of a 9x13-inch baking dish or five 6-inch-long disposable foil pans. Spread 2-3 tablespoons of ricotta filling on each lasagna noodle, then roll them up. Place them sideways in the dish. Each small dish will hold 4 rolls, or fit everything into a 9x13-inch dish. Top with the remaining sauce and sprinkle with plenty of grated mozzarella and Parmesan.
If you are baking the rolls right away, place the pan on a baking sheet and bake at 190°C for 20 minutes to heat everything through and get the cheese bubbly.

Note

FREEZE THE LASAGNA! Cover the pan tightly with heavy-duty foil and freeze for up to 4 months. To bake, preheat the oven to 350°F (175°C) and bake the foil-covered pan for 1.5 hours (if using individual pans, place them on a baking sheet before baking). Remove the foil and bake for an additional 30 minutes, until the lasagna is heated through and the cheese is bubbly.