Individual Beef Lasagna Rolls (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 dried lasagna noodles (not no-boil, about 2/3 of a 1-pound box)
02 -
1 tablespoon olive oil
03 -
1 medium yellow onion, diced
04 -
2 cloves garlic, minced
05 -
12 ounces lean ground beef
06 -
1 jar marinara sauce (24 to 32 ounces)
07 -
15-16 ounces whole-milk ricotta cheese
08 -
1 large egg
09 -
8 ounces low-moisture mozzarella cheese, shredded
10 -
2 ounces Parmesan cheese, grated
→ Seasonings
11 -
1 1/2 teaspoons kosher salt, divided, plus more for cooking noodles
12 -
1 teaspoon dried Italian seasoning
13 -
1/2 teaspoon freshly ground black pepper
14 -
Cooking spray
# Instructions:
01 -
Position rack in center of oven and preheat to 375°F. Lightly coat a 9x13-inch baking dish and a rimmed baking sheet with cooking spray
02 -
Bring a large pot of salted water to boil. Cook lasagna noodles for 1 minute less than package instructions (about 7 minutes). Drain and arrange on prepared baking sheet with parchment paper between layers
03 -
Heat olive oil in a large skillet over medium heat. Add onion, 1 teaspoon salt, Italian seasoning, and pepper. Sauté 4-5 minutes until soft. Add garlic and cook 30-60 seconds. Add ground beef, cook until browned (5-7 minutes). Stir in marinara sauce and remove from heat
04 -
Spread 1 1/2 cups of the meat sauce evenly across the bottom of the baking dish
05 -
In a large bowl, combine ricotta cheese, egg, remaining 1/2 teaspoon salt, 1/2 cup mozzarella, and half the Parmesan cheese. Stir until well blended
06 -
For each noodle, spread about 3 tablespoons of ricotta mixture and 1 tablespoon of meat sauce. Starting at short end, roll up each noodle and arrange seam-side down in baking dish
07 -
Spoon remaining meat sauce over rolls, then sprinkle with remaining mozzarella and Parmesan cheese
08 -
Cover dish with foil and bake for 10 minutes. Remove foil and continue baking 15-20 minutes until bubbly. For browned top, broil 1-2 minutes until cheese has golden spots
# Notes:
01 -
Can be assembled up to 2 days ahead and refrigerated
02 -
Freezes well for up to 1 month (thaw before baking)
03 -
Leftovers keep refrigerated for up to 4 days
04 -
Great for portion control and serving individual portions