Roll Up This Italian Classic!

Name: Lasagna Roll Ups!
Cuisine: Italian
Ingredients: Midamar Ground Beef 93/7 or 80/20; 6-9 lasagna noodles; ½ cup diced onion; 3 cloves garlic, minced; 1 tsp oregano; salt and pepper to taste; 24 oz marinara sauce; 15 oz ricotta cheese; 1 ½ cup shredded mozzarella plus more for topping; ¼ cup shredded parmesan; 1 tbsp parsley; 1 egg

Lasagna: a classic family favorite or Americans everywhere. Or at least one of my favorites!

My mom would make lasagna all the time when I was kid, admittedly she didn't roll it up. She always served ours in the classic square shape, which was always great. But sometimes, you gotta mix it up. Sometimes you gotta get a lil crazy. Sometimes you gotta roll those noodles.

My first thought when we started filming this was: How exactly am I supposed cook this noodle... Some people cook the lasagna noodle before they make lasagna the traditional way but, my mom would always place the uncooked noodle in the pan and would come out tender and flavorful. Obviously, that method doesn't work here. So, my crew and I decided we'd try to cook them slowly. Basically, we stuck the noodles in boiling water and once the noodle was malleable we pushed the remaining hard part into the water. We did this until several noodles could be cooked at once. Then we removed them to a cool water bath to make sure they didn't dry out too much to roll up later.

Then it was time for the fillings! This is the same ole same ole that makes lasagna so tasty. Whip up some ricotta filling with seasonings and more cheese, mix up some meaty marinara with Midamar's Halal ground beef. We remove the noodles from the cold water bath and lay them out on a sheet pan; now it's time to top! Simply place a tablespoon or two of each of your fillings and spread them thin across the whole noodle.

Next comes my favorite part: the rolling. I was actually surprised how much fun I found this part to be. Enjoy the simple things, ya'know? It's as simple as lifting one edge and tightly tucking it in and sliding your fingers across the bottom. Because the noodle is still wet, I found that it rolled up really well.

After that, we bake it for a bit cook up some garlic bread and serve it up!

Lasagna Roll Ups!

Rated 1.5 stars by 2 users

Cuisine

Italian

All the comfort of Lasagna rolled up in one little package!

Author:

Cassem Aossey

Ingredients

Midamar Ground Beef 93/7 or 80/20
6-9 lasagna noodles
½ cup diced onion
3 cloves garlic, minced
1 tsp oregano
salt and pepper to taste
24 oz marinara sauce
15 oz ricotta cheese
1 ½ cup shredded mozzarella plus more for topping
¼ cup shredded parmesan
1 tbsp parsley
1 egg

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Directions

Par-cook lasagna noodles until soft. Once cooked, place in cold water and set aside
cooked ground beef in a pan over medium heat, once beef is browned, add onion. Cook until onion is softened, add garlic, oregano, salt and pepper. Mix well, cook until garlic is fragrant. Add marinara sauce and mix. Cook until marinara is slightly thickened.
In a mixing bowl, combine ricotta cheese, 1 ½ cup mozzarella, parmesan, parsley, and egg. Using a spatula, mix well
On a sheet pan, lay out cooked lasagna noodles. Spread about 1-2 tbsp of ricotta mix over each noodle, spread with equal amount of meat sauce. Starting at the bottom of one noodle, roll up into a tight wheel.
In a deep rimmed pan, lay out half of remaining sauce and spread thin, place lasagna roll ups and top each one with remaining meat sauce. Top each roll up with extra mozzarella and bake at 375° for 40 minutes. serve with garlic bread and enjoy!