Lovely Lasagna Roll-Ups stuffed with meat and cheese and smothered in a Creamy Alfredo Sauce! While they do take a little bit of time to do, the end result is very filling and delicious; makes a great family dinner, or make it to impress your friends. Believe me they will go away smiling!
What you'll need to make Alfredo Lasagna Roll-Ups:
- ground beef
- onion
- ricotta cheese
- mozzarella cheese
- italian cheese blend
- 1 egg
- lasagna noodles
- Alfredo sauce
RECIPE
Ingredients
3/4 lb. ground beef
1/2 onion, minced
1 1/2 cups ricotta cheese (or cottage cheese)
2 cups shredded mozzarella cheese*
1 1/2 cups shredded 6-Cheese Italian Blend*
1 large egg, lightly beaten
1/2 teaspoon salt
1 1/2 cups shredded 6-Cheese Italian Blend*
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup finely chopped fresh basil
1 box lasagna noodles
*Plus more for dusting over top of roll-ups
Sauce
Creamy Alfredo Sauce (or use store bought Alfredo sauce)
Method
Brown ground beef and onions; drain and set aside.
Boil lasagna noodles according to package instructions, but just until al dente' and pliable. Drain and rinse with cold water; lay noodles flat on a piece of plastic wrap or parchment paper.
In a large bowl, mix 1 1/2 cups of the ground beef/onion mixture with ricotta cheese, mozzarella cheese, 6-cheese Italian blend, beaten egg, salt, pepper and chopped basil. Mix thoroughly to combine.
In a large 13 x 9" baking dish sprayed with cooking spray, ladle 1/2 of the Creamy Alfredo Sauce over bottom of pan.
Place lasagna roll-ups, seam side down, on top of sauce. Cover roll-ups with remaining sauce. Dust tops with more 6-cheese Italian blend and mozzarella cheese.
Bake
Pre-heat oven to 350 degrees. Cover baking dish tightly with foil and bake 40-45 minutes or until bubbly. Remove from oven and let cool 10-15 minutes before serving.
Serve with some Crusty Hearth Bread and a side salad.
Note - Lasagna Roll-Ups can be made ahead, wrapped in plastic wrap and frozen. Simply thaw when ready to use and assemble as directed. Leave out the beef for a vegetarian version.
Option - make it with meat sauce, recipe here
Enjoy,
Mary
© Cooking with Mary and Friends Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.*Plus more for dusting over top of roll-ups
Creamy Alfredo Sauce (or use store bought Alfredo sauce)
Brown ground beef and onions; drain and set aside.
Boil lasagna noodles according to package instructions, but just until al dente' and pliable. Drain and rinse with cold water; lay noodles flat on a piece of plastic wrap or parchment paper.
In a large bowl, mix 1 1/2 cups of the ground beef/onion mixture with ricotta cheese, mozzarella cheese, 6-cheese Italian blend, beaten egg, salt, pepper and chopped basil. Mix thoroughly to combine.
Assemble
Place several spoonfuls of meat/cheese mixture along the length of each lasagna noodle and roll up (you should have 12-15). In a large 13 x 9" baking dish sprayed with cooking spray, ladle 1/2 of the Creamy Alfredo Sauce over bottom of pan.
Place lasagna roll-ups, seam side down, on top of sauce. Cover roll-ups with remaining sauce. Dust tops with more 6-cheese Italian blend and mozzarella cheese.
Bake
Pre-heat oven to 350 degrees. Cover baking dish tightly with foil and bake 40-45 minutes or until bubbly. Remove from oven and let cool 10-15 minutes before serving.
Serve with some Crusty Hearth Bread and a side salad.
Option - make it with meat sauce, recipe here
Mary