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Lasagna roll ups in the pan

Affordable, Garfield-Approved Rolled Lasagna

Print Recipe
This pre-portioned lasagna will keep your Garfield under control!
Course Main Course
Cuisine American, Italian
Prep Time 45 minutes
Cook Time 1 hour
Resting time 15 minutes
Total Time 2 hours
Servings 12

Equipment

  • 1 9x13 pan

Ingredients

Lasagna Noodles

  • 12 dry Lasagna noodles
  • 1 tbsp Salt

Meat sauce

  • 1 tbsp Olive oil
  • 2-3 Carrots shredded
  • 2-3 stalks Celery shredded
  • 1 medium Onion diced or shredded
  • 2-5 cloves Garlic minced
  • 1 can Mushrooms (or 2 cups fresh)
  • 1-2 pounds Ground beef
  • 3 cups Spinach chopped
  • 4 cups Tomato sauce

Cheese mixture

  • 1 egg beaten
  • 1 cup Mozzarella shredded
  • ¼ cup Parmesan
  • 3 cups Spinach chopped
  • 1 package Ricotta cheese (about 2 cups) (OR 1 cup shredded mozzarella and 1 cup shredded cheddar OR 1 package goat cheese plus enough shredded cheese to make 2 cups)

Finishing

  • cups Mozzarella shredded

Instructions

  • Preheat oven to 375F

Lasagna noodles

  • Bring a large pot of water to a boil. Add noodles and salt, and cook to al dente, according to package instructions. Rinse noodles well under cold water.

Sauce

  • Shred veggies in food processor while heating up a large frying pan.
  • Cook carrot, celery, and onion until softened (approx. 3-5 minutes).
  • Add garlic and cook until fragrant (about 30 seconds).
  • Add ground beef and cook until no longer pink.
  • Add mushrooms and remove from heat.
  • Add spinach and stir.
  • Add prepared sauce.

Cheese mixture

  • Combine beaten egg, cheese, and diced spinach in a medium bowl. Divide into quarters.

Assemble rolled lasagna

  • Cover the bottom of casserole pan with a thin layer of sauce.
  • Lay 3 noodles out flat on a cutting board. Evenly spread 1/4 of the cheese mixture between the three noodles (about 1/4 cup each). Top with sauce (~3-4 tablespoons). Roll up tightly and place in pan, seam down.
  • Repeat for remaining 9 noodles.
  • Spread remaining sauce over rolls. Sprinkle with 1½ cups shredded mozzarella.

Bake

  • Cover the pan with tinfoil and bake for 45 minutes.
  • Uncover and bake another 5-10 minutes until the cheese begins to brown.
  • Let cool for 15-20 minutes before serving.