Ingrédients pour Ricotta Lasagna Rolls
- 9-12 lasagna noodles (oven ready preferred)
- 8 oz cream cheese (softened)
- Butter
- 1 large egg
- 15 oz ricotta cheese
- 1/4 cup chopped fresh parsley
- 1/2 tsp salt (for filling), 1/4 tsp salt (for sauce)
- 1/4 tsp black pepper (for filling), 1/4 tsp black pepper (for sauce)
- 8 oz shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 lb ground beef
- Tomato Paste
- Water
- Sugar
- Oregano
- Sweet Basil
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Comment préparer Ricotta Lasagna Rolls
- Brown 1 lb ground beef in a large skillet over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- In a large saucepan, combine the browned beef with 28 oz crushed tomatoes, 15 oz tomato sauce, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Stir well to combine.
- Bring the sauce to a simmer, then reduce heat and cook for 20 minutes, stirring occasionally.
- While the sauce simmers, prepare the ricotta filling: In a medium bowl, beat together 8 oz cream cheese (softened), 1/4 cup (1/2 stick) unsalted butter (softened), 1 large egg, 15 oz ricotta cheese, 1/4 cup chopped fresh parsley, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- Spread 2-3 tablespoons of the ricotta mixture onto each lasagna noodle. Starting at the narrow end, roll each noodle tightly.
- Arrange the lasagna rolls, seam-side down, in the prepared baking dish.
- Pour the meat sauce evenly over the lasagna rolls.
- Top with 8 oz shredded mozzarella cheese and 1/4 cup grated Parmesan cheese.
- Bake uncovered for 50-60 minutes, or until the cheese is melted, bubbly, and the rolls are heated through. Let stand for 10 minutes before serving.
- Refrigerate leftovers in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
76 g
Sugar
36g
Fat
150g
Carbs
14g
