Ingredients: 1 (8 oz) can tomato sauce,1 (16 oz) can tomato sauce,1½ tsp dried basil,1 egg,1 Tbsp extra virgin olive oil,1 (15 oz) can diced tomatoes (I use flavored fire roasted with basil),4 Tbsp chopped fresh parsley,2 cloves garlic (minced),¼ tsp ground black pepper,1 pound Italian Sausage,1 tsp Italian seasoning,Uncooked Lasagna noodles,1 pound Lean Ground Beef (I like 93/7),sliced mozzarella cheese,½ cup chopped onion,¾ cup grated parmesan reggiano,(16 oz) ricotta cheese,½ tsp salt,½ cup water
Instructions:
- In a large sauce pan on medium heat start browning your meat.On medium heat in a separate pan with the Tbsp of olive oil start to cook the onion, garlic, Italian seasoning, and basil for about 6-8 minutes, or until onion is translucent.
- Add this to the meat mixture, along with the tomatoes, tomato sauce, water, black pepper, and 2 tbsp of the fresh parsley. Allow to simmer uncovered for 1 hour.Bring a large pot of water to boil and begin cook the lasagna noodles for 8-10 minutes.
- Drain and rinse with cold water.In a small mixing bowl combine remaining parsley, ricotta cheese, egg, tsp salt and mix well.
- Heat oven to 37
- Pour some meat sauce into the bottom of a 9 x 13 glass baking dish.To make the roll ups place a noodle onto a flat surface and spread with the cheese mixture. Then sprinkle a little parmesan reggiano cheese on the cheese mixture.Then roll them up!Once you have all of the lasagna roll ups lined into the dish, cover each with a little more of the meat mixture. Top with a slice of mozzarella cheese and then cover the dish with foil.
- Bake in the oven for 20 minutes.
- Remove foil and bake for an additional 10 minutes uncovered.
- Remove from the oven and allow to cool for 10 minutes before serving.
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