Lasagna Rollups for One
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Two lasagna noodles rolled around ricotta and meat sauce, then baked in a small dish for a single serving.
Ingredients
- 2 regular lasagna noodles
- ½ tablespoon olive oil
- ¼ cup chopped onion
- 1 minced garlic clove
- 4 ounces ground beef
- ½ teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ½ cup tomato sauce plus 2 tablespoons for the baking dish
- ½ cup ricotta cheese
- 2 tablespoons grated Parmesan divided
- ½ cup shredded mozzarella divided
- Fresh chopped parsley optional
Equipment
- saucepan
- skillet
- mixing bowl
Directions
- Heat the oven to 350°F. Boil the noodles until bendy and just tender, then drain.
- Cook the onion in the oil in a skillet for about 1 minute. Add the garlic and cook for 30 seconds.
- Add the beef, Italian seasoning, salt, and pepper. Cook for 4 to 5 minutes, until browned. Stir in the ½ cup tomato sauce and simmer for 2 minutes.
- Mix the ricotta with half of the Parmesan and half of the mozzarella.
- Spread the 2 tablespoons tomato sauce in a 5 × 7-inch baking dish. Spread the cheese mixture evenly over both noodles, top each with about ¼ cup of the meat sauce, roll them up and set them seam side down in the dish.
- Pour the rest of the meat sauce over the rolls and add the remaining cheeses. Cover with foil and bake for 30 minutes. Remove the foil and bake for 8 to 10 minutes more. Top with parsley if you like.
Notes
A little oil in the boiling water helps keep the noodles from sticking.
Nutrition
Serving: 466g | Calories: 1032kcal | Carbohydrates: 47g | Protein: 59g | Fat: 68g | Saturated Fat: 32g | Trans Fat: 1.4g | Cholesterol: 201mg | Sodium: 2162mg | Potassium: 956mg | Fiber: 4.1g | Sugar: 7.5g | Vitamin A: 1844IU | Vitamin C: 13mg | Calcium: 921mg | Iron: 4.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); lasagna noodles counted as dry pasta (one sheet 20 g), ground beef counted as beef, 85% lean, raw, ½ teaspoon Italian seasoning counted as dried oregano, ½ cup tomato sauce counted as canned tomato sauce, ½ cup ricotta cheese counted as cheddar, ½ cup shredded mozzarella counted as fresh mozzarella. Brands and portions vary, so use it only as an approximation.