LASAGNA ROLLS UPS WITH MEAT SAUCE

INGREDIENTS:

-1 white onion, diced small

-3 garlic cloves, minced

-1.5lbs of 85% lean ground beef.

-2 jars of your favorite pasta sauce (1 for meat sauce, 1 for assembly)

-One 32 oz container of whole milk ricotta

-1 egg

-1/2 bag of shredded mozzarella cheese

-1 bag of shredded Italian cheese blend

-1 box of lasagna noddles

-Olive oil

-Italian seasoning

-Dried oregano

-Salt/pepper

-Dried parsley (optional, for garnish)

INSTRUCTIONS:

1. Cook lasagna noodles according to package directions for "al dente". You don't want them to be too soft. Drain & quickly rinse with cold water to stop the cooking process. Set aside.

2. For meat sauce- heat a deep pot & drizzle with olive oil. Sauté onion until translucent. Add garlic & cook 1-2 mins. Add beef & cook, breaking apart with a spoon, until browned. Season with Italian seasoning, oregano, salt & pepper Add 1 full jar of pasta sauce. Set aside.

3. Mix ricotta with the egg & mozzarella cheese. Season with salt & pepper to taste.

Now that you have all your components together (pasta, sauce & cheese mixture) it's time to assemble.

4. Spread a thin layer of sauce from the 2nd jar of sauce in a 9x13 baking dish. Lay a few noodles flat on a clean surface (I lined my counter with a sheet of tinfoil). Spread an even layer of ricotta mixture, followed by an even layer of meat sauce. Roll up & place in baking dish. Repeat until dish is full.

5. Top with remaining sauce from 2nd jar. Sprinkle with a lot of Italian cheese blend & dried parsley (if using).

6. Cover with foil (making sure the foil isn't resting on top of the cheese) & babe at 375 for 40 mins. Remove foil & bake for another 5 mins. And of course broil at the end (for only 1 minute or 2) if want that extra bubbly brown look!

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