LASAGNA ROLL UPS PIONEER WOMAN RECIPES

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LASAGNA ROLL-UPS RECIPE | REE DRUMMOND | FOOD NETWORK



Lasagna Roll-Ups Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Total Time 1 hours 40 minutes

Prep Time 40 minutes

Cook Time 1 hours 0 minutes

Yield 10 to 12 servings

Number Of Ingredients 17

20 lasagna noodles
Kosher salt
2 tablespoons olive oil
1 medium onion, diced
1 cup finely chopped mushrooms (about 3 ounces)
1 green bell pepper, diced (about 1 cup)
3 cloves garlic, minced (about 1 1/2 tablespoons)
2 pounds ground beef
Freshly ground pepper
1 28-ounce can diced tomatoes
1 6-ounce can tomato paste
4 tablespoons minced fresh parsley
4 tablespoons minced fresh basil
1 30-ounce container whole-milk ricotta cheese (about 3 1/3 cups)
1 pound mozzarella, grated (about 3 1/2 cups)
1 cup grated parmesan cheese
2 large eggs

Steps:

  • Cook the lasagna noodles in a large pot of salted boiling water until al dente. Drain, rinse with cold water to cool and lay flat on a sheet of foil. Set aside.
  • Make the sauce: In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, green pepper and garlic and saute 4 to 5 minutes, until the vegetables are starting to soften. Remove the veggie mixture from the pan, then add the ground beef to the pan and cook, stirring occasionally, until it's totally browned. Drain the excess fat, then add 1/2 teaspoon each salt and pepper, the diced tomatoes, tomato paste, the veggie mixture and 1 tablespoon each parsley and basil and stir to combine. Let the mixture simmer over low heat, 30 minutes.
  • Make the filling: Combine the ricotta, 1/2 cup mozzarella, 3/4 cup parmesan, the eggs, 1/2 teaspoon each salt and pepper and the remaining 3 tablespoons each parsley and basil. Stir to combine.
  • Assemble the lasagna: Spoon a thin layer of sauce onto the bottom of a 9-by-13-inch pan or five 6-inch disposable foil loaf pans. Spread 2 to 3 tablespoons ricotta filling on each lasagna noodle, then roll them up so that the cheese is on the inside of the roll. Lay them sideways in the pan(s). (Four roll-ups will fit in each loaf pan, or you can fill a 9-by-13-inch pan.) Top with the remaining sauce and plenty of grated mozzarella and parmesan.
  • If you're making the roll-ups right away, place the pan(s) on a baking sheet and bake at 375 degrees F for 20 minutes, until hot and bubbly.
  • Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).

BEST LASAGNA RECIPE - HOW TO MAKE LASAGNA FROM SCRATCH



Best Lasagna Recipe - How to Make Lasagna From Scratch image

This lasagna recipe is super simple to make, and so flavorful. It's perfect for potlucks and other large gatherings. You'll never need another lasagna recipe!

Provided by Ree Drummond

Categories     パン    comfort food    dinner    main dish    meat

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 15

1 1/2 lb. ground beef
1 lb. hot breakfast sausage
2 cloves garlic, minced
2 cans (14.5 ounce) whole tomatoes
2 cans (6 ounce) tomato paste
2 tbsp. dried parsley
2 tbsp. dried basil
2 1/2 tsp. salt
3 c. lowfat cottage cheese
2 whole beaten eggs
1/2 c. grated (not shredded) Parmesan cheese
2 tbsp. dried parsley
1 tbsp. olive oil
1 package (10 ounce) lasagna noodles
1 lb. sliced mozzarella cheese

Steps:

  • Bring a large pot of water to a boil.
  • Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and 1 teaspoon salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
  • In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Add 1/2 teaspoon salt and the olive oil to the boiling water, then cook the lasagna noodles until “al dente” (not overly cooked). Drain. 
  • To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
  • Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

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