Lasagna rolls with ground beef, ricotta and marinara sauce

Lasagna rolls with ground beef, ricotta and marinara sauce

Lasagna with minced meat, cottage cheese – Lasagna without béchamel

Lasagna rolls with ground beef, ricotta and marinara sauce

Lasagna rolls with minced meat, ricotta and marinara sauce

A well-known dish in a new version. Lasagna rolls are filled with juicy minced meat, a delicious marinara sauce and lots of cheese. The unusual appearance makes them even more appetizing.

Please rate this recipe

5 from 2 votes
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dough dishes
Cuisine Italian recipes
Servings 6 person
Calories 774 kcal

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 onion
  • 450 g beef ground
  • Salt to taste
  • Black pepper to taste
  • 3 cloves garlic
  • ½ teaspoon oregano dried
  • 650 g marinara sauce
  • 300-350 g ricotta
  • 1 egg large
  • 300 g hard cheese grated
  • 1-2 stalks parsley
  • 12 lasagne sheets

Instructions
 

  • Peel and chop the onion and garlic.
  • Heat the oil in a frying pan over medium heat.
  • Sauté the onion for 3-4 minutes.
  • Add the ground beef and sauté for another 4 minutes. Stir to make sure no large lumps remain.
  • Season the ground beef with salt and pepper.
  • Add the minced garlic, oregano and marinara sauce.
  • Bring to a boil and after a minute remove from heat.
  • Put half of the minced meat in a baking dish with the sauce.
  • Lightly beat the egg and chop the parsley.
  • Mix the ricotta with the egg, chopped parsley and grated hard cheese.
  • Set aside some of the grated cheese.
  • Cook the lasagna sheets, following the time instructions on the package.
  • Lay the lasagna sheets out flat in a single layer.
  • Spread each with the cheese mixture and then top with the minced meat sauce.
  • Roll up into rolls.
  • Place the lasagna rolls in the dish and spread the remaining minced meat sauce on top.
  • Preheat the oven to 180°C top/bottom heat.
  • Cover the baking dish with foil and bake at 180°C for about 35 minutes.
  • Remove the foil, sprinkle with the remaining cheese and bake the lasagna for another 5 minutes.

Equipment

  • Knife
  • cutting board
  • Frying pan
  • Casserole dish
  • Cooking pot
  • aluminum foil

Nutrition

Calories: 774kcalCarbohydrates: 52gProtein: 41gFat: 44gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 159mgSodium: 985mgPotassium: 833mgFiber: 4gSugar: 7gVitamin A: 1250IUVitamin C: 10mgCalcium: 517mgIron: 4mg

* The nutritional values in this recipe are approximate and may differ slightly from the actual value.

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Delicious salmon spinach lasagna with béchamel sauce

PREP TIME

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COOK TIME

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Other time

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TOTAL TIME

70 mins
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