I’m never making lasagna again, but that’s because these lasagna rolls are better than any lasagna I’ve ever tasted. These rib-stickin’ lasagna rolls are the best thing since sliced bread!
Here’s what you’ll need:
For the Filling:
- 1/3 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 15 fl. oz. Ricotta cheese
- 1 and 1/2 tsp. Parsley
- 1 tsp. onion powder
- 1 tsp. garlic powder
For the sauce:
- 1 jar (24 oz.) tomato sauce
- 1/2 lb. ground beef
- 1 tsp. Italian Seasoning
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 cup Colby-jack cheese, shredded
- 1/2 cup Parmesan cheese, shredded
- 10 lasagna noodles
- 1/2 tsp. Parsley
- 1/2 tsp. Italian Seasoning
- Preheat the oven to 375 degrees.
- Begin by mixing the Filling ingredients in a large bowl. Place plastic wrap over the bowl and refrigerate while you prepare the noodles and sauce.
- Cook the lasagna noodles in boiling water for about 8 minutes. In my experience, it’s better to under-cook lasagna noodles just a smidgen to avoid them from tearing when you work with them later. Drain and set aside. Be careful handling the noodles when you drain them.
- Cook the ground beef in a large skillet over medium heat. When the beef has browned, add the tomato sauce. Add the seasonings and stir. Cook the sauce for about 15 minutes, it’s ready when it begins to boil.
- When the sauce is ready, pour about 1/3 of it into a 9×13 baking dish.
- Take the Filling out of the fridge and lay the lasagna noodles on wax paper. I used a cookie scoop (but you can use a spoon!) to portion out two tablespoons of filling onto each noodle. Spread it evenly on each noodle. Roll the noodles up and place them in the baking dish.
- Pour the remaining sauce over the lasagna rolls. Top with colby-jack and parmesan shredded cheese. Sprinkle with parsley and Italian seasoning. Bake in the oven for 30 minutes.
Serve and Enjoy!