Name: These Retro Lasagna Roll-Ups Are So Fun To Make (and Eat)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12
Cuisine: Italian
Ingredients: 1 tablespoon olive oil, plus more for greasing baking dish; 1 1/2 teaspoons kosher salt, divided, plus more for pasta water; 16 dried lasagna noodles (from a 1-pound box); 1 medium yellow onion, chopped; 1 pound 85% lean ground beef; 3 cloves garlic, minced; 3/4 teaspoon freshly ground black pepper; 1 tablespoon Italian seasoning, divided; 1 (32-ounce) jar marinara sauce (such as Rao’s), divided; 1 (16-ounce) container whole-milk ricotta cheese; 1/2 cup finely shredded Parmesan cheese, plus more for garnish; 1 large egg; 8 ounces low-moisture mozzarella cheese, shredded (about 2 cups), divided; Fresh basil leaves, optional

1 Lightly coat a 9x13-inch baking dish with oil. Line 2 baking sheets with parchment paper.

2 Bring a large pot of salted water to a boil over high heat. Once boiling, add the lasagna noodles and cook, stirring occasionally, until al dente, about 7 minutes. Drain, rinse, and arrange noodles in a single layer on the prepared baking sheets. Set aside to cool.

3 Meanwhile, heat the oil and onions in a large skillet over medium-high heat. Cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the ground beef and cook, stirring and breaking up the beef into small pieces, until browned, about 5 minutes. Stir in the garlic, pepper, 1 teaspoon of the Italian seasoning, and 1 teaspoon of the salt and cook until fragrant, about 30 seconds. Stir in 2 1/2 cups of the marinara sauce and simmer, undisturbed, until thickened, about 5 minutes. Remove from the heat.

4 In a large bowl, stir together the ricotta, Parmesan, egg, 1 cup of the mozzarella, the remaining 2 teaspoons Italian seasoning, and the remaining 1/2 teaspoon salt until well combined.

5 Spread about 3/4 cup of the marinara sauce in the bottom of the greased baking dish. Spread 2 heaping tablespoons of the cheese filling and 1/3 cup of the meat sauce evenly over each of 12 of the lasagna noodles. (If any break, use the extra 4 noodles to replace them.) Gently roll each noodle up and transfer it to the baking dish, seam-side down. Spoon the remaining marinara sauce (about 3/4 cup) over the lasagna roll-ups and sprinkle with the remaining 1 cup mozzarella. Lightly coat a sheet of aluminum foil with oil (this prevents the cheese from stocking) and tightly cover the baking dish with the foil, greased-side down.

6 Bake the roll-ups until the cheese is melted, about 30 minutes. Without removing the dish from the oven, carefully remove and discard the foil and set the oven to broil. Broil until the cheese is browned in spots, 3 to 5 minutes. Garnish with extra Parmesan and the fresh basil leaves, if desired, and serve. Leftovers can be stored in airtight containers in the refrigerator for up to 5 days. Love the recipe? Leave us stars and a comment below!