Lasagna Roll-Ups with Garlic Parmesan Cream
Ingredients:
For the Roll-Ups:
12 lasagna noodles
1 lb ground beef (or turkey)
1 small onion, diced
2 cloves garlic, minced
1 (15 oz) container ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
2 cups marinara sauce (store-bought or homemade)
Salt and pepper, to taste
Fresh basil or parsley for garnish (optional)
For the Garlic Parmesan Cream:
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp garlic powder
Salt and pepper, to taste
Fresh parsley or basil for garnish (optional)
Instructions:
Cook the Lasagna Noodles:
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and lay the noodles flat on a sheet of parchment paper or a clean kitchen towel to prevent sticking.
Prepare the Meat Sauce:
In a large skillet, cook the ground beef (or turkey) over medium heat, breaking it up with a spoon as it cooks. Add the diced onion and garlic, cooking for 2-3 minutes until softened. Season with salt and pepper. Stir in 1 1/2 cups of marinara sauce, then remove from heat.
Prepare the Ricotta Mixture:
In a separate bowl, combine the ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, and the egg. Mix well until fully combined. Season with a pinch of salt and pepper.
Assemble the Roll-Ups:
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Spread a thin layer of marinara sauce (about 1/2 cup) on the bottom of the baking dish.
Lay each lasagna noodle flat and spread about 2-3 tablespoons of the ricotta mixture on each noodle. Top with a small spoonful of the meat sauce, then roll the noodle up tightly.
Place the rolled-up lasagna noodles seam side down in the prepared baking dish. Continue with the remaining noodles.
Make the Garlic Parmesan Cream:
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Pour in the heavy cream, stirring continuously. Bring to a simmer, then stir in the Parmesan cheese and garlic powder. Let the sauce simmer for 3-4 minutes until it thickens slightly. Season with salt and pepper to taste.
Bake the Roll-Ups:
Pour the garlic Parmesan cream sauce over the lasagna roll-ups in the baking dish. Sprinkle the remaining mozzarella cheese over the top.
Cover the dish with aluminum foil and bake for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden.
Serve:
Garnish with fresh basil or parsley, if desired, and serve hot.