Dinner Tonight? We've Got 11 Awesome Ideas For You

11 Ideas For Dinner Tonight, #11

This Is One Dish That No One Can Pass Up – Try It For Yourself! These lasagna rolls are a fun twist on this classic and well-loved pasta! They feature a delicious homemade meat sauce (that’s easy to put together despite the lengthy ingredient list!), rich and decadent cheese filling and perfectly cooked lasagna noodles.

When all three are put together it becomes a mouthwatering dish the whole family will love.

If you love lasagna but want to switch it up then this recipe is definitely a can’t miss. It’s a favorite of kids and adults alike and makes the perfect meal for when company is over. Give it a try!

Ingredients

4 Tbsp olive oil (divided)

8 oz ground beef (85% lean)

1/4 cup finely chopped sweet onion

1 can crushed tomatoes, 28oz.

3 cloves garlic , minced

3 Tbsp chopped fresh basil or 2 tsp dried basil* , plus more for serving

1/2 tsp dried oregano

Salt and pepper , to taste

1 container ricotta cheese, 15oz.

1 large egg

3 Tbsp fresh parsley , chopped, plus more for serving

2 1/2 cups shredded mozzarella cheese, divided

3/4 cup finely grated Parmesan cheese, divided

1/3 cup finely grated Romano cheese

1/4 tsp salt

1/4 tsp freshly ground black pepper

12 uncooked lasagna noodles

Instructions

Preheat oven to 375 degrees. Drizzle one tablespoon olive oil into a large non-stick frying pan. Heat over medium high heat, crumble ground beef over oil, add chopped onions and cook mixture until meat is browned. Drain fat from beef and then pour the mixture into a food processor and pulse for about 5 seconds until it is ground into fine pieces. Pour back into pan and add crushed tomatoes, garlic, basil, oregano and 1 tablespoon olive oil and stir. Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture.

Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tablespoon olive oil to al dente according to directions listed on package. Once noodles are cooked, drain and line noodles in a single layer on waxed paper or cookie sheets sprayed lightly with non-stick cooking spray.

Prepare cheese mixture (I do this while pasta is cooking) by stirring together ricotta cheese, egg, 1/4 tsp salt and 1/4 tsp pepper with a fork in a large mixing bowl until well combined. Stir in chopped fresh parsley. Add in 2 cups grated mozzarella cheese, 1/2 cup Parmesan cheese and 1/3 cup Romano cheese, stir mixture until well combined.

Stir meat sauce and spread 1/3 cup evenly into a 13×9 inch baking dish. Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle (it will be a thin layer), then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle. Roll noodles up jellyroll style and arrange seam side down in baking dish. Cover rolled noodles with remaining meat sauce then sprinkle remaining 1/2 cup Mozzarella cheese and 1/4 cup Parmesan cheese evenly over roll-ups. Tent baking dish with foil (don’t allow foil to rest on cheese or it will stick you just want to loosely tent to prevent the cheese from browning) and bake for 35 minutes in preheated oven. Serve warm garnished with chopped fresh basil and parsley.