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Lasagna Rolls

A fun twist on traditional lasagna!


  • 1 Lb Ground Beef

    Starting at: $10 Shop now Arrow Icon

  • 10 - 12 Lasagna Noodles
  • 1 Large Can of Crushed Tomatoes
  • 1 Tomato - diced
  • 2 Garlic Cloves - minced
  • 1 Large Shallot - Chopped finely
  • 1/4 Cup Fresh Parmesan Cheese
  • 1/4 Cup Fresh Grana Padano Cheese
  • 1 Cup Shredded Marbled Cheese - split in 2
  • Salt and Pepper to Taste


  • 1

    Begin by boiling a large pot of water. Add 1 tsp of salt to the water. Drop lasagna noodles into the boiling water. Once softened, lay flat on a plate and drizzle with olive oil. This will prevent the noodles from sticking together. Set aside to cool.

  • 2

    In a med-hot frying pan, brown 1 lb of Ground Beef. Add salt and pepper to taste while beef is cooking. Stir often. With Lean Ground Beef, I prefer to leave the natural fats in the ground beef and not strain it but that's completely optional. Remove from heat and place to the side.

  • 3

    In a med-hot frying pan, add approximately a teaspoon of cooking oil, followed by the garlic and chopped shallot. Once transparent, add diced tomatoes, crushed tomatoes and add salt and pepper to taste. Simmer over low to medium heat.

  • 4

    Scoop a few spoonfuls of sauce into the bottom of a baking pan and spread it across the pan. Choose a pan that's approximately 9 x 9 and is oven-safe. The dish should also have a higher side wall to accommodate the rolled lasagna and possible bubbling of sauce.

  • 5

    Add Ground Beef to sauce and add freshly grated Parmesan and Grana Padano Cheese into the sauce. You can also choose Ricotta and Feta, if that's your preference. Add marbled cheese and mix all cheeses into the sauce until melted.

  • 6

    Take each noodle individually, add meat sauce and roll it up. Place in the pan and continue until you've completed rolling all of the noodles with sauce. Add the remaining sauce and marbled cheese to the top of the noodles.

  • 7

    Bake in the oven at 425F until cheese is melted and edges begin to crisp. Set to cool for a few minutes before diving in! Pair with Caesar Salad and Garlic French Bread. Also pairs excellent with a Rose wine.

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