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Casaculinarian.com “Lasagna Rollet’s”



Casaculinarian.com “Lasagna Rollet’s”

Ricotta Cheese Mixture:

ricotta cheese 12 oz.

shredded mozzarella cheese 1/8 cup

parmesan cheese 2 tablespoons

bread crumbs 2 tablespoons

egg 1

pepper for taste

fresh parsley 1/2 teaspoon chopped

fresh basil 1/2 teaspoon chopped

Italian seasonings 1/2 teaspoon

In a Kitchen using your Whip mix all ingredients on medium until it starts to peak. Place in the refrigerator.


Meat Mixture:

ground beef 85/15 one pound

salt and pepper for taste

onion 1/4 chopped

garlic chopped 1 teaspoon

parmesan cheese 1 tablespoon

bread crumbs 2 tablespoons

shredded mozzarella cheese 2 oz.

ricotta cheese mixture 2 tablespoons

olive oil 1 tablespoon

fresh basil 1/2 teaspoon chopped

fresh parsley 1/2 teaspoon chopped

Italian seasonings 1/2 teaspoon

Sauté beef off and drain fat. Add olive oil on medium heat along with onion and garlic. When the onion and garlic brown turn off the heat. Add to a Kitchen Aid using the paddle. Add the rest of the ingredients and place on medium speed until blended. Examples below. Refrigerate.

DSCF1252 DSCF1253

Cook off 12-15 pieces of dry Lasagna pasta.

We made three different Rollets:

Only Beef mixture Only Cheese mixture and mix of both the Cheese and Beef

Take a single cooked pasta piece. Place 3 oz. of any mixture in the beginning and roll it up. Place them in a Glass Baking Dish with Tomato Basil Sauce on the bottom. Place them in the pan without touching them. Add more sauce to the top. Slice Fresh Mozzarella Cheese on top. Cover with plastic wrap and then foil. The plastic wrap prevents the cheese from sticking to the foil. Bake on 350 degrees for 35-40 minutes. We served with Fresh Italian Bread. Recipe link below. Enjoy, Jason.

Homemade Italian Bread

Tomato Basil Sauce

Published inDinnerItalian FoodRecipesSunday Feast