Meaty Lasagna Roll Ups
What you need:
10-12 lasagna noodles, cooked and drained
1 container Ricotta cheese
1 Tablespoon Dried Basil
1 Tablespoon Dried Oregano
Salt & pepper to taste
2 c. shredded Mozzarella cheese
1 large jar of tomato sauce
1 pound of cooked ground beef or venison (I used venison for mine)
What to do:
Preheat your oven to 400F.
Brown the ground beef in a large skillet on medium heat. Drain grease from the beef once all of the beef has been browned. Add 3/4 of the jar of tomato sauce to the large skillet and mix well with the ground beef. Cover and let simmer on low while the lasagna noodles are cooking.
Boil a large pot of water with a pinch of salt. When it comes to a full boil, add the lasagna noodles and cook until done. Should only take about 12 minutes. Once they are fully cooked drain them and return them to the pot.
While the noodles are boiling, you can prepare the Ricotta Cheese filling.
In a mixing bowl, combine the ricotta, 1 cup of mozzarella, Salt and Pepper to taste, Dried Basil and Dried Oregano. Mix until well combined.
On a cutting board or working surface lay out 1 noodle at a time.
Spread some of the ricotta mixture over the noodle covering all of the noodle except for about 2 inches of one end.
Next add a layer of the beef mixture and spread over the noodle covering all of the ricotta mixture except for the 2 inches of one end.
Sprinkles the beef mixture with some of the reaming cheese.
Start rolling the noodle from the filling side. Roll lasagna noodle into a roll.
Using a casserole dish add a little of the remaining tomato sauce to the bottom of the dish and spread around.
Stack your Lasagna Roll Ups either on their sides with the seam side down OR place them on their ends in a round dish like I did.
Continue filling and rolling your Lasagna Roll Ups until all are done.
Once the Lasagna Roll Ups are in their dish, pour remaining sauce over the noodles and if you have any remaining cheese sprinkles that on top.
Cover the dish in foil and bake for 30 minutes.