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Ingredients
- 4 tbsp Extra Virgin Olive Oil divided into 2 tbsp and (2) 1 tbsp
- 1/2 lb Ground Beef
- 1/4 cup Yellow Onion finely chopped
- 28 oz Tomatoes crushed
- 2 cloves Garlic minced
- 1/2 tsp Dried Basil
- 1/2 tsp Dried Oregano
- 15 oz Ricotta Cheese
- 1 large Egg
- 1/3 cup Freshly Parsley chopped
- 2 1/4 cups Mozzarella Cheese freshly grated divided
- 3/4 cup Parmesan cheese
- 1/3 cup Romano Cheese
- 1/4 tsp Sea Salt
- 1/4 tsp Black Pepper
- 12 Lasagna Noodles uncooked
- Salt and Pepper to taste
Ingredients
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Instructions
- Preheat oven to 375 degrees.
- Drizzle one tablespoon of olive oil in a large non-stick frying pan.
- Heat over medium high heat, crumble ground beef over oil, add chopped onions and cook mixture, stirring occasionally and breaking up meat, until browned.
- Drain fat from the beef.
- Pour meat into a food processor and pulse for 5 seconds to grind it into fine pieces.
- Pour it back into the frying pan and add crushed tomatoes, minced garlic, basil, oregano, 1 tbsp. olive oil and stir.
- Season sauce with salt and pepper to taste, then 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 tbsp. olive oil to al dente.
- Once noodles are cooked, drain and immediately line noodles in a single layer on waxed paper or cookie sheets.
- Prepare cheese mixture by stirring together ricotta cheese, egg, 1/4 tsp. salt and 1/4 tsp. pepper with a fork in a large mixing bowl until combined.
- Stir in parsley, 1 3/4 cup Mozzarella cheese, 1/2 cup parmesan cheese and 1/3 cup Romano cheese.
- Spread 1/3 cup of meat sauce evenly into a 9x13 inch baking dish. Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle. Add 1/4 cup meat sauce along the top of the cheese-covered noodle. Roll noodles up and arrange seam side down in a baking dish.
- Cover rolled noodles with remaining meat sauce, the sprinkle the remaining 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese evenly over the pasta.
- Tent the roll-ups with foil and a tooth pick to prevent cheese from browning and bake for 35 minutes.
- Serve warm garnished with additional chopped fresh parsley.