Recipe of the Week: Lasagna Roll Ups

INGREDIENTS

• 12 lasagna noodles, cooked al dente

• 1 lb. ground beef
• ½ lb. Italian sausage, casings removed
• ½ yellow onion, diced
• 1 teaspoon garlic, minced
• 24 oz. marinara sauce
• 15 oz. stewed tomatoes
• 1 tablespoon Italian seasoning
• 1 teaspoon red pepper flakes
• 1 tablespoon Worcestershire sauce
• 1 beef bouillon cube
• 2 tablespoons sugar
• Salt and pepper to taste

• 15 oz. ricotta cheese
• 1 large egg, beaten
• 2½ cups mozzarella cheese, shredded and divided
• 1 cup Parmesan cheese, shredded and divided
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

INSTRUCTIONS

1. Boil some water and add some olive oil. Add lasagna noodles. While the noodles are cooking, start the meat mixture
2. Over medium high heat, brown the beef and Italian sausage until cooked and make sure to break up any clumps. Drain any fat. Remove meat and set aside
3. Saute onions and garlic in some oil until onions are translucent. Add meat back into the pan
4. Pour in marinara sauce, stewed tomatoes, seasonings, crumbled beef bouillon cube, sugar, salt and pepper to taste. Stir to combine and break up the stewed tomatoes
5. Lower heat to medium low and simmer while starting your cheese mixture
6. Start your cheese mixture by mixing together ricotta cheese, egg, 1 cup mozzarella cheese,1/2 cup Parmesan cheese, parsley and salt and pepper to taste
7. Make your roll ups by evenly spreading ¼ cup of the cheese mixture from end to end of each cooked lasagna noodle
8. Top with a a layer of 2 tablespoons of the meat sauce spread evenly onto each lasagna noodle. Roll each noodle up gently taking care not to apply too much pressure
9. Spread 2 cups meat sauce on the bottom of a baking pan
10. Gently arrange rolled up noodles in the pan, seam side down
11. Cover each noodle with remaining meat sauce, about 1 tablespoon per noodle
12. Top noodles with 1½ cups mozzarella cheese and 1/2 cup of Parmesan cheese
13. Bake at 350 degrees F for 30 minutes
14. Dish and serve hot