Ingredients
3 tbsp (45 mL) extra virgin olive oil, divided
1 small onion, finely chopped
1 EACH stalk celery and carrot, finely chopped
2 cloves garlic, minced
2½ cups (625 mL) tomato basil pasta sauce
Salt
½ lb (250 g) Extra Lean Ground Beef
2 tbsp (30 mL) tomato paste
¼ tsp (1 mL) hot pepper flakes
½ cup (125 mL) ricotta cheese
1 cup (250 mL) shredded mozzarella cheese, divided
3 tbsp (45 mL) chopped fresh parsley or basil
6 dry lasagna noodles
2 tbsp (30 mL) grated Parmesan cheese
Instructions
- Heat 2 tbsp (30 mL) of the oil over medium heat in a saucepan; cook onion, celery, carrot and garlic, stirring, for about 4 minutes or until softened and starting to brown. Stir in pasta sauce and ½ tsp (2 mL) salt; bring to a simmer. Reduce heat and simmer, stirring occasionally, for about 8 minutes or until slightly thickened. Set aside.
- Heat remaining oil over medium-high heat in a nonstick skillet. Cook beef, stirring often and using back of spoon to break up meat into small chunks, for 8 to 10 minutes or until beef is browned. Drain, if necessary. Stir in tomato paste, hot pepper flakes and ¼ tsp (1 mL) salt. Stir in ¾ cup (175 mL) of the tomato sauce, ricotta cheese, ½ cup (125 mL) of the mozzarella cheese and parsley; set aside.
- Meanwhile, cook lasagna noodles in a large pot of boiling salted water for about 8 minutes or until al dente. Drain well and rinse with cold water. Lay flat on a damp tea towel.
- Spread remaining tomato sauce into an 11 x 7 inch (28 x 17.5 cm) greased casserole dish. Spread one-sixth of the beef mixture evenly onto 1 of the lasagna noodles. Roll up jelly-roll style. Repeat with remaining filling and lasagna noodles. Cut each roll in half with a serrated knife to make 2 spirals. Place cut side up on sauce in the dish. Sprinkle remaining mozzarella and Parmesan cheeses over top.
- Cover and bake in preheated 375ºF oven for about 40 minutes or until heated through and bubbly. Uncover and bake for about 5 minutes until lightly browned.
Notes
Tips: For easy chopping you can pulse the onion, carrot and celery in a food processor or food chopper instead of using a knife.
To make 2 smaller meals, divide rolls and sauce among 2 small casserole dishes to bake one right away and freeze the other for a dinner later. Let the extra casserole cool, wrap well and freeze for up to 3 months. Let thaw in the refrigerator overnight before baking; it may need a bit longer to heat through in the oven once thawed.