We love, love, love this simple make-ahead recipe at home and in our children’s cooking studios! I often make a large batch at home, and freeze half for later.
Serve with a green garden salad or you can sneak in some healthy goodness by adding sautéed veggies in the spaghetti sauce! YUM!
Lasagna Roll Ups
1 lb. ground beef
1 jar (26 oz.) spaghetti sauce
1 egg, lightly beaten
1 cup (8 oz.) ricotta cheese
½ cup grated Parmesan cheese, divided
9 lasagna noodles, cooked, drained
2 cups mozzarella cheese, divided
Preheat oven to 350°F. Brown meat in skillet on medium-high heat; drain. Combine spaghetti sauce. Remove half of the sauce mixture; stir into meat in skillet. Set remaining sauce mixture aside for later use.
Mix egg, ricotta cheese and 1/4 cup of the Parmesan cheese. Spread each noodle with 2 heaping tablespoons of the ricotta mixture. Top evenly with a scant 1/4 cup meat mixture and 2 heaping Tbsp. mozzarella cheese. Roll up each noodle, starting at one of the short ends. Place in greased 8-inch square baking dish. Pour remaining sauce mixture over noodles. Sprinkle with the remaining Parmesan and mozzarella cheeses; cover with foil.
Bake 45 minutes or until hot and bubbly.
Susan is the Raleigh mom of two and owner of Flour Power Cooking Studios for kids and teens (formerly Lil' Chef) with locations at Raleigh's North Hills and Charlotte. Go Ask Mom features recipes every Friday. For more, check WRAL.com's recipe database.