Description
These delicious lasagne rolls are filled with creamy ricotta, sautéed vegetables, and hearty meat sauce, then baked to golden perfection with melty mozzarella.
Ingredients
1 box Barilla® Wavy Lasagne
1 jar Barilla® Marinara Sauce
4 tablespoons extra virgin olive oil, divided
1 pound ground beef
1 small onion, diced
2 small zucchini, diced
3 small portabella mushrooms, diced
1 pound ricotta cheese
2 eggs
6 basil leaves, chopped
1 cup shredded mozzarella
Salt and black pepper to taste
Instructions
Preheat oven to 375°F (190°C).
Cook lasagne sheets per package directions. Drain, toss with 1 tbsp olive oil, and lay flat.
In a skillet, cook ground beef. Add marinara sauce and ½ cup water. Simmer.
In another skillet, sauté onion in 3 tbsp olive oil for 3–4 minutes. Add zucchini and mushrooms; cook 2 more minutes.
In a bowl, combine sautéed veggies, ricotta, eggs, and basil.
Spread ricotta mixture on each lasagne sheet and roll tightly.
In a 13″ x 9″ baking dish, spread 1 cup meat sauce. Place lasagne rolls seam-side down.
Top with remaining sauce and shredded mozzarella.
Cover with foil and bake for 25 minutes.
Remove foil and bake 5 more minutes until cheese is golden.
Let rest 15 minutes before serving.
Notes
Substitute ricotta with cottage cheese or a mix of cream cheese and Parmesan.
Omit meat and use more vegetables for a vegetarian version.
Sprinkle red pepper flakes into sauce for a spicy kick.
Can be assembled ahead of time or frozen before baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course, Pasta
- Method: Baked
- Cuisine: Italian-American
