Main Dishes

Lasagna Rolls with Beef and Four Cheeses


My favorite way to make lasagna, and soon to be yours!

For the beef filling

* 1 Lb Ground Beef, lean
* 1 cup yellow onion, diced small
* 1 cup beef stock or water
* 1 large clove garlic, minced
* 1/2 tsp dried basil
* 1/2 tsp dried Italian seasoning, such as McCormick
* 1 tsp crushed red pepper
* 2 tbsp tomato paste
* 1 egg, beaten

For the cheese filling

* 15 oz whole milk ricotta cheese
* 1/4 cup Parmigiano-Reggiano , grated
* 1/2 cup fontina, grated
* 1/2 cup fresh whole milk mozzarella, grated
* 1 tbsp Italian parsley, chopped
* Kosher salt, a pinch
* Black pepper
* 1 egg, beaten

For the rest

* 12-14 lasagna noodles, cooked al dente
* 24 oz prepared marinara sauce
* 1/4 cup Parmigiano-Reggiano, grated
* 1/2 cup fontina, grated
* 8 oz fresh whole milk mozzarella, sliced thin
* 1-2 tbsp fresh Italian parsley, chopped
In a medium skillet combine the beef, onion, basil, Italian seasoning, red pepper, garlic, salt and pepper. Cook over medium heat until all pink is cooked from the beef. Strain off any fat. Add tomato paste and cook for 1 minute. Stir in stock, cover and simmer on low until onions are very soft and all liquid has evaporated, about 30 mins. Remove from heat and let cool completely. Add egg. In a medium bowl combine all the ingredients for the cheese filling. Set aside. Meanwhile bring a large pot of water to boil for noodles. Preheat oven to 375° Lay a piece of wax paper out on a counter or large cutting board. Set aside. Spoon a small amount of marinara into a long deep oven safe dish covering the entire bottom with sauce. Set aside. When the noodles are done, drain well and lay out flat on wax paper. Evenly distribute the ricotta mixture onto each lasagna noodle from tip to tip. On top of this spoon the meat mixture. Carefully roll noodles all the way up and place in prepared dish seam side down. Spoon remaining marinara on to each roll covering completely and place a slice of mozzarella on top of each roll. Sprinkle with remaining fontina/Parmigiano-Reggiano mixture and parsley then loosely lay a piece of foil on top. If your dish isn't deep enough to keep the foil from touching, lightly oil the underside of the foil with olive oil. Bake for 45-50 minutes, remove the foil for the last 10 minutes. Let stand covered with foil for at least 5 minutes before serving.


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