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Don't forget to make some memories!

Lasagna Roll-Ups

Lasagna Roll-Ups

With the holidays behind us, most of us are getting back to our normal routines—but even then it’s hard to just slow down and embrace the moments. We forget that the ordinary days are important and a great time to make memories.  Even though our day to day lives can be busy, January isn’t usually filled with activities, so it’s a perfect time to plan some family moments.

I have a recipe for you today that is perfect for a family night: Lasagna Roll-ups. This is a great recipe with a twist—and it freezes well. When I make this, I like to make my sauce either the day before or put it in the Crockpot.

Then it’s time to assemble everything—and this is the part where the kids can help by rolling up the noodles and/or helping to spread the ricotta filling on the noodles. Kids love to be a part of things, and it’s a great way to include them and to teach some life skills as well.

So round up the family and grab some games or your favorite family movie. Spend some quality time together and make some memories.  And always celebrate the family table!

LASAGNA ROLL-UPS

SAUCE:

1 pound ground chuck

1 pound ground mild Italian sausage

1 medium jar spaghetti sauce

1 28 ounce can crushed tomatoes

1 small can tomato paste

2 Tablespoons Italian seasoning

3 garlic cloves, minced

salt and pepper to taste

Brown the ground chuck and the Italian sausage. Add your spaghetti sauce, tomatoes, tomato paste, Italian seasoning, garlic, salt, and pepper.  Simmer on low for about an hour or place in your Crockpot and cook on low 4-6 hours.

NOODLE ROLLS:

20 lasagna noodles

1 30-ounce container whole milk ricotta cheese

16 ounces mozzarella cheese

1 cup grated parmesan cheese

2 large eggs

2 tablespoons dried parsley

¼ cup fresh basil, chopped or 1 tablespoon dried basil

Boil the lasagna noodles in a large pot of boiling water until al dente. Drain, rinse with cold water, and lay flat on a sheet of foil to cool. Combine the ricotta cheese, ½ cup of the mozzarella cheese, ¾ cup Parmesan cheese, the eggs, parsley, and basil.

TO ASSEMBLE:

Spoon a thin layer of sauce on the bottom of a 9 x 13-inch casserole dish. Spread 2-3 tablespoons of the ricotta filling on each noodle. Roll the noodle so that the cheese is on the inside.

Lay them sideways, seam side down in the dish. Spoon the remaining sauce on top of the noodle roll-ups. Top with the remaining mozzarella and parmesan cheese. Bake @ 375 for 20 minutes. Allow the lasagna rolls to sit for 10-15 minutes before serving.

TO FREEZE:

Cover the unbaked pan tightly with foil. Freeze for up to 4 months.

To Bake:  Preheat oven to 350 degrees.  Place the pan on a baking sheet and bake the casserole for 1 hour and 30 minutes.  Remove the foil and bake for another 30 minutes.

By: Debbie Greenhill

 Join us at www.just18summers.com for our parenting blog each Monday-Friday and for info about the Just 18 Summers novel.

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