As a busy mom of two, I really try my best at managing my time. Some days are better than others, but I promise, I do my best. Some nights are a little tough and we get totally thrown off our schedule. Those are the nights that I am usually looking for something quick to prepare for dinner.
Growing up, I always had a thing for lasagna and garlic rolls. And truth be told, I still do. I genuinely crave lasagna! I don’t always have the time to make a full pan though. Instead, I make these amazing lasagna roll-ups and they always hit the spot! They are the perfect size and go great with garlic rolls. Especially when you dip them in the sauce at the end.
I believe that the key to any great recipe, is fresh ingredients. And these lasagna roll-ups have just that. It’s a great traditional recipe passed down to me from my great Aunt. She would always bring her lasagna roll-ups to our annual family gatherings around the holidays and guess who would be first in line? Yep, you guessed it. Me! So when she shared her recipe with me a few years ago, I was happier than a pig in mud and vowed to make it at least once a month.
With Ragu as the base, this recipe is flavorful and really makes for a quick dinner on those busy nights with the kiddos. My littles really enjoy the full authentic flavor of this meal and I can’t wait to pass this delicious, traditional recipe down to my daughter and her family some day.
Ragu is definitely my go-to sauce for all of my traditional Italian recipes. They only use farm grown ingredients, there are no artificial flavors and no high fructose corn syrup, which is a big plus for my hubby!
- 1 lb ground beef
- 2 tbsp. olive oil
- 1 small onion, chopped
- 2 garlic cloves or 1 tsp. minced garlic
- 1 jar, Ragu Old World Style flavored with Meat pasta sauce
- 1 box, Lasagna noodles
- 5-8 Mushrooms, diced
- 5-10 Fresh basil leaves, chopped
- 2-3 Sprigs of fresh oregano, chopped
- 15 oz Ricotta cheese
- 1 Egg
- 16 oz. Shredded mozzarella (we use six cheese Italian blend)
- Salt and pepper to taste
- Preheat oven to 350°.
- Boil water for Lasagna noodles and cook for about 10-12 mins. or until tender.
- While the noodles are cooking, add olive oil, onion, garlic and mushrooms to a medium sized pan and sauté over medium heat.
- Sprinkle beef with a bit of salt and pepper and cook until the meat is no longer pink.
- Add 1 cup of the spaghetti sauce and stir.
- Add the fresh basil and stir.
- Remove meat sauce from heat and set aside.
- In a medium or large baking dish, pour some sauce into the bottom. Just enough to coat the bottom of the dish evenly.
- In a medium bowl, add the egg, ricotta and a handful of shredded cheese; whisk until smooth.
- Add chopped oregano and salt and pepper. Mix well.
- Drain lasagna noodles and rinse them in cold water.
- Lay several noodles across on parchment paper, tin foil or on a cutting board.
- Add an even layer of the ricotta cheese mixture over each noodle and then a layer of meat on top.
- Sprinkle with a bit of shredded cheese and carefully roll each lasagna noodle.
- Place the noodle, with the seam side down into your baking dish and repeat dish is full.
- Pour the reminder of the sauce over the top and cover the dish evenly with shredded cheese
- Bake for 20-30 mins or until bubbly.
To learn more about Ragu or to read about the Ragu founder, Assunta Cantisano and Ragu Traditions, head over to the Ragu website here.
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