Lasagna Roll-Ups from The Pioneer Woman Cooks by Ree Drummond
Lasagna is one of our favorite classic Italian dishes, and we love the genius twist Ree Drummond offers in her new cookbook, The Pioneer Woman Cooks: Dinnertime. Her Lasagna Roll-Ups are tasty, easy to make, and are sure to be a hit at any family dinner table. In The Pioneer Woman Cooks: Dinnertime, the #1 bestselling author and fan favorite home cook on Food Network brings her solutions to the classic 6 o’clock question—“What’s for Dinner?”—bringing together more than 135 simple, scrumptious, step-by-step recipes for delicious dinners the whole family will love. With the pressures of school, work, and a host of other time-consuming daily obligations, the dinnertime struggle is real, but Ree makes it easy for families to whip up simple, homemade meals with minimum fuss and maximum enjoyment. Purchase a copy today from your favorite retailer.
LASAGNA ROLL – UPS
MAKES 20 ROLL – UPS, OR 5 LOAF PANS
Lasagna roll-ups are so perfectly convenient and handy, particularly for smaller households, because they can be easily assembled in small loaf pans and you can just grab the amount you need rather than bake off a huge pan at once. I can never have enough of these in the freezer!
- 20 lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 cup finely chopped mushrooms
- 1 green bell pepper, seeded and diced
- 3 garlic cloves, minced
- 2 pounds ground beef
- One 28-ounce can diced tomatoes
- One 6-ounce can tomato paste
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- One 30-ounce container whole milk ricotta cheese
- 1 pound mozzarella, grated
- 1 cup grated Parmesan cheese
- 2 large eggs
- 4 tablespoons minced parsley
- 4 tablespoons minced basil
- Boil the lasagna noodles in a large pot of salted water until al dente. Drain, rinse with cold water to cool, and lay flat on a sheet of foil. Set aside.
- In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, bell pepper, and garlic and sauté for 4 to 5 minutes, until the vegetables are starting to soften.
- Remove the veggie mixture from the pan. Add the ground beef to the pan and cook, stirring occasionally, until it’s totally browned. Drain the excess fat and add the diced tomatoes, tomato paste, ½ teaspoon of the salt, ½ teaspoon of the pepper, and the veggie mixture. Stir to combine. Let the mixture simmer on low heat for 30 minutes.
- To make the filling, combine the ricotta, ½ cup of the mozzarella, ¾ cup of the Parmesan, the eggs, the remaining ½ teaspoon salt and ½ teaspoon pepper, 3 tablespoons of the parsley, and 3 tablespoons of the basil. Stir to combine.
- To assemble, spoon a thin layer of sauce into the bottom of a 9 x 13-inch baking pan OR five 6-inch disposable foil loaf pans. Spread 2 to 3 tablespoons of the ricotta filling on each noodle and roll them up so that the cheese is on the inside of the roll. Lay them sideways in the pans (four will fit in each loaf pan, or you can fill a 9 x 13-inch pan with the roll-ups). Top evenly with the remaining sauce, mozzarella, and Parmesan.
- Follow the instructions to freeze below. If you’re making the roll-ups right away, preheat the oven to 375°F, place the pan(s) on a baking sheet, and bake for 20 minutes, until hot and bubbly.
- Serve with salad and a hunk of bread. Convenient and wonderfully good!
Cover the unbaked pans tightly with heavy foil and freeze for up to 4 months.
To bake the roll-ups, preheat the oven to 350°F. Place the pans on a baking sheet and bake the foil-covered pans for 1 hour 30 minutes. Remove the foil and bake for 30 minutes more, until hot and bubbly.
Thaw the pans in the refrigerator for 24 to 36 hours, until completely thawed.
Bake according to the recipe instructions.