By 
50 min
4 persons
Rolled up Lasagna
A classic lasagna, with a modern twist because of its rolled shape. If you don’t like to roll, you can also just work with layers, and make yourself the classic version.
Just do the same stuffing between each layer like you do between the rolls and finish with sauce and cheese. Rolled up or layered, it’s just a delicious lasagna.
What do you need?
- 6 lasagna sheets
- 450 gr (15 oz) minced meat
- 600 gr (21 oz) marinara sauce
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of oregano
- 400 gr (14 oz) ricotta cheese
- 1 egg
- 25 gr (1 oz) Parmesan
- 300 gr (10 oz) mozzarella grated
How to make it?
Preheat your oven to 200 °C or 390 °F (180 °C or 350 °F hot air).
Boil the lasagna sheets in water for 5 minutes. Drain and leave them in cold water to prevent them from sticking together.
In a large bowl, combine the ricotta cheese, egg, Parmesan and half of the grated mozzarella. Stir well and set aside for a moment.
In a large frying pan, fry the onion and minced garlic first. Add the minced meat and fry it’s no longer pink.
Add the marinara sauce and season with oregano, pepper and salt.
Put a few spoons of sauce on the bottom of an oven dish.
Place a lasagna sheet on a cutting board and cut it in half. Put the ricotta mixture and sauce on both halves. (see picture)
Roll up and place in the oven dish on top of the sauce. Repeat this until you have run out of lasagna sheets.
Spoon the remaining sauce on top of the lasagna rolls and cover with the remaining mozzarella cheese.
Place in the oven and bake for 30 minutes.
Bon Appetit!