- 4 Tbsp olive oil, divided
- 1 lb lean ground beef
- 1/4 cup finely chopped yellow onion
- 1 (14 oz) can crushed tomatoes
- 1 (24 oz) can of spaghetti sauce
- 3 cloves garlic, minced
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- 1 (15 oz) container ricotta cheese
- 1 large egg
- 3 Tbsp fresh flat leaf parsley, chopped
- 2 1/2 cups freshly grated mozzarella cheese, divided
- 3/4 cup freshly, finely grated Parmesan cheese, divided
- 12 uncooked lasagna noodles
Preheat oven to 375 degrees.
Add one tablespoon of olive oil into a large non-stick fry pan and heat over medium-high.
Once heated add ground beef over oil, add chopped onions, minced garlic and cook mixture stirring occasionally and breaking up meat until browned. Drain fat from beef.
Pour beef mixture back into frying pan, adding crushed tomatoes, spaghetti sauce, oregano, and 1 tablespoon olive oil. You can also season sauce with salt and pepper to taste, or any other Italian seasonings you like.
Cover with a lid and simmer over low heat while preparing pasta and cheese mixture.
Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tablespoon olive oil to al dente according to directions listed on the package. Once noodles are cooked, drain and line noodles in a single layer on waxed paper allowing them to cool.
Prepare cheese mixture…while pasta is cooking. Stir together the ricotta cheese, egg, and salt pepper to taste with a fork in a large mixing bowl until well combined. Stir in chopped fresh parsley, 2 cups grated mozzarella cheese, and ½ cup Parmesan cheese, until well combined.
Stir meat sauce and spread about 1/3 cup evenly into a 13×9 inch baking dish creating a nice thin layer of sauce on the bottom. Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle, making a thin layer), Roll noodles up jellyroll style and arrange seam side down in baking dish. Cover rolled noodles with remaining meat sauce then sprinkle remaining 1/2 cup Mozzarella cheese and 1/4 cup Parmesan cheese evenly over roll-ups. Tent baking dish with foil, avoiding the cheese…you don’t want it to stick.
Bake for 35 minutes in preheated oven.
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