Instructions
Cook the noodles: Boil lasagna noodles in salted water until al dente. Drain and lay them flat on parchment paper to cool.
Prepare the filling:
In a skillet, cook the ground beef (or sausage) over medium heat until browned. Drain excess fat.
Stir in 1 cup marinara sauce and cook for another 2 minutes. Set aside.
Mix the cheese filling:
In a bowl, combine ricotta cheese, egg, 1 cup mozzarella, 1/4 cup Parmesan, garlic powder, Italian seasoning, salt, and pepper.
Assemble the roll-ups:
Spread a spoonful of the ricotta mixture onto each noodle.
Top with a layer of the meat sauce.
Roll up each noodle carefully and place seam-side down in a greased baking dish.
Top and bake:
Spoon a little extra marinara sauce over the rolls.
Sprinkle with the remaining mozzarella and Parmesan cheese.
Bake in a preheated oven at 375°F (190°C) for 20–25 minutes or until bubbly and golden.
Garnish and serve:
Let rest for 5 minutes. Sprinkle with fresh parsley or basil and serve with garlic bread or a green salad.
Instructions
Cook the noodles: Boil lasagna noodles in salted water until al dente. Drain and lay them flat on parchment paper to cool.
Prepare the filling:
In a skillet, cook the ground beef (or sausage) over medium heat until browned. Drain excess fat.
Stir in 1 cup marinara sauce and cook for another 2 minutes. Set aside.
Mix the cheese filling:
In a bowl, combine ricotta cheese, egg, 1 cup mozzarella, 1/4 cup Parmesan, garlic powder, Italian seasoning, salt, and pepper.
Assemble the roll-ups:
Spread a spoonful of the ricotta mixture onto each noodle.
Top with a layer of the meat sauce.
Roll up each noodle carefully and place seam-side down in a greased baking dish.
Top and bake:
Spoon a little extra marinara sauce over the rolls.
Sprinkle with the remaining mozzarella and Parmesan cheese.
Bake in a preheated oven at 375°F (190°C) for 20–25 minutes or until bubbly and golden.
Garnish and serve:
Let rest for 5 minutes. Sprinkle with fresh parsley or basil and serve with garlic bread or a green salad.
