Ricotta Lasagna Rolls
- Ready In:
- 1hr 20mins
- Ingredients:
- 19
- Serves:
-
6-8
ingredients
-
Lasagna
- 0.5 (16 ounce) package lasagna noodles, cooked and drained
- 8 ounces cream cheese, softened
- 1⁄4 cup butter or 1/4 cup margarine
- 1 egg, slightly beaten
- 1 lb ricotta cheese (we use cottage for price reasons)
- 1⁄4 cup chopped parsley
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄2 lb mozzarella cheese, sliced into thin strips
- 1⁄4 cup grated parmesan cheese
-
Sauce
- 1 lb ground beef
- 2 (6 ounce) cans tomato paste
- 3 cups water
- 2 tablespoons chopped parsley
- 1 1⁄2 teaspoons salt
- 1 teaspoon sugar
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon sweet basil (I use the regular basil)
- 1⁄8 teaspoon pepper
directions
- Brown ground beef. Drain and rinse.
- In saucepan, combine sauce ingredients and ground beef, stirring to blend well. Simmer for 20 minutes, stirring occasionally.
- While sauce is cooking, prepare lasagna rolls.
- Cream together cream cheese and butter or margarine.
- Stir in egg, ricotta cheese, parsley, salt and pepper; blend thoroughly.
- Spread 2 to 3 tablespoons of filling on each piece of lasagna.
- Starting at narrow end, lightly roll up each piece.
- Place rolls, seam side down, in greased shallow baking pan.
- Pour sauce over rolls; top with Mozzarella and Parmesan cheeses.
- Bake, uncovered, at 350 degrees F for 50 to 60 minutes.
- Refrigerate any leftovers.
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RECIPE SUBMITTED BY
I am happily married with 2 children that I homeschool. I also love to cook and try to make my meals healthier and more frugal.