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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
9 uncooked lasagna noodles, cooked al dente, drained
5 cups prepared Hearty Meat Sauce, recipe follows
1 can (8 ounces) tomato sauce
1 tbsp Italian Seasoning Mix
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
2 tbsp snipped fresh parsley
1 container (15 ounces) part-skim ricotta cheese
1 egg yolk
1/4 tsp salt
1/8 tsp ground black pepper
Dash nutmeg
Additional grated fresh Parmesan cheese and snipped fresh parsley (optional)
Preheat oven to 350 degrees. While pasta is cooking, combine meat sauce, tomato sauce and seasoning mix in a saucepan. Bring to a boil; reduce heat to medium-low and simmer 10 minutes.
In a bowl, combine Parmesan cheese, parsley, ricotta cheese, egg yolk, salt, black pepper and nutmeg; mix until well blended. Place 1 scoop cheese mixture on one end of each lasagna noodle; gently roll up. Spoon 3 cups of the sauce into a 9 inch square baking pan.
Place roll-ups on top of sauce, seam sides down. Spoon remaining sauce over roll-ups. Cover bake with foil. Bake 40-45 minutes or until sauce is bubbly. Remove baker from oven; carefully remove foil. Sprinkle with additional Parmesan cheese and parsley, if desired. Let stand 10 minutes before serving. Serves
Sauce
3 medium onions, chopped
3 pounds 90% lean ground beef
3 garlic cloves, pressed
3 cans (28 ounces each) diced tomatoes in juice, undrained
3 cans (8 ounces each) tomato sauce
1 1/2 tbsp sugar
Cook onions, ground beef and garlic. Cook 15-18 minutes or until no longer pink, breaking beef into crumbles; drain. Transfer meat mixture into a pot. Add tomatoes, tomato sauce and sugar. Bring to a boil. Reduce heat to medium-low; simmer 40-45 minutes or until sauce thickens, stirring occasionally. Remove from heat; cool slightly.
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
9 uncooked lasagna noodles, cooked al dente, drained
5 cups prepared Hearty Meat Sauce, recipe follows
1 can (8 ounces) tomato sauce
1 tbsp Italian Seasoning Mix
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
2 tbsp snipped fresh parsley
1 container (15 ounces) part-skim ricotta cheese
1 egg yolk
1/4 tsp salt
1/8 tsp ground black pepper
Dash nutmeg
Additional grated fresh Parmesan cheese and snipped fresh parsley (optional)
Preheat oven to 350 degrees. While pasta is cooking, combine meat sauce, tomato sauce and seasoning mix in a saucepan. Bring to a boil; reduce heat to medium-low and simmer 10 minutes.
In a bowl, combine Parmesan cheese, parsley, ricotta cheese, egg yolk, salt, black pepper and nutmeg; mix until well blended. Place 1 scoop cheese mixture on one end of each lasagna noodle; gently roll up. Spoon 3 cups of the sauce into a 9 inch square baking pan.
Place roll-ups on top of sauce, seam sides down. Spoon remaining sauce over roll-ups. Cover bake with foil. Bake 40-45 minutes or until sauce is bubbly. Remove baker from oven; carefully remove foil. Sprinkle with additional Parmesan cheese and parsley, if desired. Let stand 10 minutes before serving. Serves
Sauce
3 medium onions, chopped
3 pounds 90% lean ground beef
3 garlic cloves, pressed
3 cans (28 ounces each) diced tomatoes in juice, undrained
3 cans (8 ounces each) tomato sauce
1 1/2 tbsp sugar
Cook onions, ground beef and garlic. Cook 15-18 minutes or until no longer pink, breaking beef into crumbles; drain. Transfer meat mixture into a pot. Add tomatoes, tomato sauce and sugar. Bring to a boil. Reduce heat to medium-low; simmer 40-45 minutes or until sauce thickens, stirring occasionally. Remove from heat; cool slightly.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.