Lasagna Roll Casserole Recipe
A fun lasagna noodle recipe that can be filled with just about anything and will always turn out delicious.
8 lasagna noodles
1/2 pound lean ground meat (beef, pork, chicken or turkey)
* Vegetarians can substitute red kidney beans
1 Tablespoon olive oil
1 clove garlic, minced
1/2 medium sized onion, chopped
1 can crushed tomatoes (15 ounce 398ml)
1 can tomato sauce (15 ounce 398ml)
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 1/2 Tablespoon fresh basil, chopped
1 1/2 Tablespoon fresh oregano,chopped
1/2 teaspoon crushed red pepper flakes
1/2 cup shredded mozzarella cheese
Preheat oven to 350˚F.
Grease a rectangle lasagna pan. Heat and add ½ teaspoon salt to a large pot of water and bring to a boil over high heat.
Once boiling,drop in lasagna noodles and cook to just tender. Drain noodles and set aside.
While the noodles are cooking ,heat olive in a large skilletover medium heat. Add garlic and onion and sauté until softened. Add ground meat and cook until brown.
When meat is browned, add crushed tomatoes and tomato sauce. Add half of the basil, oregano and all the pepper flakes, stir to combine and reduce heat to medium low. (If using beans add at the same time as the tomatoes.) Simmer for 10 - 12 minutes.
In a small bowl, lightly beat egg. Add ricotta, Parmesan and remaining basil and oregano and stir together.
Cover the bottom of the lasagna pan with a layer of sauce.
To assemble, put a spoonful of ricotta mixture onto a drained lasagna noodle. Top with a spoonful of meat sauce and roll up. Place seam side down in pan.Spoon any remaining sauce over the noodles. Sprinkle on the mozzarella cheese. Bake approximately 20 minutes until cheese is melted and bubbly.