About
The weekend is a time for self-indulgence, of rest and relaxation, of celebrating life! Such a special time requires a special meal to welcome it, and that's exactly what Friday Night Lasagna Roll-Ups are all about! Instead of layering the lasagna, Friday Night Lasagna Roll-Ups create swirls of tender noodles and tangy, cheesy, herb-filled flavors smothered in a rich, vibrant meat sauce. And if that isn't enough cheese for you, the entire dish is blanketed with up to a pound of creamy mozzarella. A whole pound! If that doesn't get Friday night on a roll, nothing else will!
Ingredients
- For the pasta:
- 20 whole lasagna noodles
- For the sauce:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 1/2 pounds ground beef
- 1/2 pound ground Italian sausage
- 1 (28-ounce) can diced tomatoes
- 1 (8-ounce) can tomato paste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons fresh parsley, minced
- 3 tablespoons fresh basil, minced
- For the filling:
- 30 ounces ricotta cheese
- 3/4 cup parmesan cheese, grated, plus more, to taste, for topping
- 2 whole eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon parsley, minced
- 1 tablespoon basil, minced
- 1/2 pound mozzarella, grated
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -Bring a large pot of salted water to a boil.
Step 3 -Add the lasagna noodles to the boiling water and cook until al dente, according to the package directions.
Step 4 -Drain the lasagna and lay the noodles flat on a sheet of foil.
Step 5 -In a large pot, heat the olive oil over medium-high heat.
Step 6 -Add the onions and the garlic and cook until fragrant, about 1-2 minutes.
Step 7 -Add the ground beef and the sausage, cooking and crumbling until they are totally browned, about 5-7 minutes.
Step 8 -Drain the excess fat from the pot.
Step 9 -Add the diced tomatoes and their juices, the tomato paste, 1 teaspoon of the salt, 1 teaspoon of the black pepper, 3 tablespoons of the parsley, and 3 tablespoons of the basil.
Step 10 -Reduce the heat and simmer until the sauce thickens and all of the flavors meld together, about 30 minutes.
Step 11 -In a bowl, combine the ricotta, 3/4 cup of the parmesan, the eggs, the remaining salt, the remaining pepper, the remaining parsley, and the remaining basil, stirring to combine.
Step 12 -Spoon a thin layer of the sauce into the bottom of a 9x13-inch pan or smaller disposable foil loaf pans.
Step 13 -Spread 2-3 tablespoons of the ricotta filling on each lasagna noodle and roll them up.
Step 14 -Lay the rolled-up noodles sideways in the pan.
Step 15 -Top the noodles with the remaining sauce, the mozzarella, and the extra parmesan.
Step 16 -Bake the lasagna until hot and bubbly, about 20 minutes.
Step 17 -Serve.
