Paula Dean's Lasagna Roll-ups
Here is the recipe that took my partner in crime a LONG time to complete during our freezer cooking day two weeks ago. But it turned out to be SO tasty...sharing the recipe below. After you roll-up the noodles put into a greased pan (we did a disposable kind) and freeze. I took them out and put them straight into the over for 1 hour, covered at 350, didn't wait to defrost. They were delicious! Enjoy!
Lasagna Roll-Ups
(from Quick & Easy Meals Paula Dean)
(makes 12-15 servings)
40 Lasagna noodles
1 ½ pounds ground chuck (we used regular old grund beef)
1 pound Italian sausage (we used regualr smoked sausage)
1 large onion, chopped
2 cloves garlic, minced (we used the one from a jar)
2 (15 ounce) can plus 1 (8 ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes with basil, gralic, and oregano
1 (6-ounce) can tomato paste
2 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon salt
2 ½ cups ricotta cheese
2 (5-ounce) pkgs shredded Parmesan cheese
2 Tblsp chopped fresh parsley
3 large eggs, lightly beaten
3 (8-ounce) pkgs shredded nozzarella cheese, divided
Preheat oven to 350, spray 2 13x9-inch baking pans with Pam Spray. Cook Lasagna noodles (this is the long dreadful part of the recipe) according to the package. In a large pot combine ground chuck, sausage, onion, and garlic. Cook over medium-high heat until meat is browned and crumbly; drain well. Add tomato sauce, diced tomatoes, tomato paste, oregano, basil, and salt. Bring to a boil; reduce heat and simmer for 30 mins, stirring occasionally.
In a medium bowl, combine ricotta, Parmesan, and parsley. Add eggs, stirring to combine.
Spread about 1 Tblsp. cheese mixture over 1 noodle. Top with about 3 Tblsp meat mixture, and about 1 Tblsp mozzarella cheese. Roll-up firmly, and place seam side down, in prepared dish. Repeat with remaining noodles, cheese mixturem and mozzarella cheese. FREEZE here or bake 30-40 mins, or until hot and bubbly. Let stand 10 mins before serving…you can be fancy and garnish with some parsley if you like. Serve with garlic bread and a great anit-pasta salad and call it dinner!!!
If Frozen: bake at 350 for 1 hour, or until defrosted all the way through.
Lasagna Roll-Ups
(from Quick & Easy Meals Paula Dean)
(makes 12-15 servings)
40 Lasagna noodles
1 ½ pounds ground chuck (we used regular old grund beef)
1 pound Italian sausage (we used regualr smoked sausage)
1 large onion, chopped
2 cloves garlic, minced (we used the one from a jar)
2 (15 ounce) can plus 1 (8 ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes with basil, gralic, and oregano
1 (6-ounce) can tomato paste
2 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon salt
2 ½ cups ricotta cheese
2 (5-ounce) pkgs shredded Parmesan cheese
2 Tblsp chopped fresh parsley
3 large eggs, lightly beaten
3 (8-ounce) pkgs shredded nozzarella cheese, divided
Preheat oven to 350, spray 2 13x9-inch baking pans with Pam Spray. Cook Lasagna noodles (this is the long dreadful part of the recipe) according to the package. In a large pot combine ground chuck, sausage, onion, and garlic. Cook over medium-high heat until meat is browned and crumbly; drain well. Add tomato sauce, diced tomatoes, tomato paste, oregano, basil, and salt. Bring to a boil; reduce heat and simmer for 30 mins, stirring occasionally.
In a medium bowl, combine ricotta, Parmesan, and parsley. Add eggs, stirring to combine.
Spread about 1 Tblsp. cheese mixture over 1 noodle. Top with about 3 Tblsp meat mixture, and about 1 Tblsp mozzarella cheese. Roll-up firmly, and place seam side down, in prepared dish. Repeat with remaining noodles, cheese mixturem and mozzarella cheese. FREEZE here or bake 30-40 mins, or until hot and bubbly. Let stand 10 mins before serving…you can be fancy and garnish with some parsley if you like. Serve with garlic bread and a great anit-pasta salad and call it dinner!!!
If Frozen: bake at 350 for 1 hour, or until defrosted all the way through.
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