I love lasagna, but I hate how much time it takes to prepare. Plus I am a bit heavy handed with my sauce, so I always seem to run out of sauce before my lasagna is completed.
Here is how you make this dish:
Start off with your favorite spaghetti meat sauce. Meat needs to be finely minced (as in the link provided above in text). Allow meat sauce to simmer until you are ready to use.
In a large pot, boil lasagna pasta until tender. Remove from hot water, and place immediately on wax paper.
In a bowl mix ricotta cheese, egg, salt/pepper, chopped fresh parsley, mozzarella cheese, parmesan cheese, and romano cheese. Mix until well combined.
Next smear some of the cheese mix over the pasta, followed by the meat mix. Don’t overfill pasta, or it will be messy and hard to roll. Once cheese and meat mixes are added, slowly roll up pasta. Repeat this step until all pastas have been rolled up.
In a 13×9 baking dish, add a small amount of meat mix to the bottom. Layer the lasagna rolls on top of sauce in nice rows. Once all of the rolls have been added, top with remaining meat sauce, parmesan cheese, and mozzarella cheese.
Place covered in a 375 degree preheated oven for 30 minutes. Then remove cover, increase temperature to 400 degrees, and cook for another 10-15 minutes, or until the cheese is lightly brown.
Remove from oven and allow to slightly cool before serving.
Lasagna Roll-up is served in my Easy Lunchbox, with a slice of hard garlic and parsley bread, carrot and beets salad with feta and shaved almonds in a cumin vinaigrette, and mixed fruit.