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  • (upbeat music)

  • - Hey everyone, it's Natasha of natashaskitchen.com,

  • and, today, I'm gonna teach you

  • how to make lasagna roll-ups.

  • These have all of the same great flavors

  • that you love in lasagna.

  • They're beefy, cheesy, saucy, so delicious,

  • and they're way easier to serve, so let's get started.

  • (hands tapping)

  • Start by cooking 12 lasagna noodles

  • according to the package instructions.

  • Fill a large pot with water

  • and add about three tablespoons of salt.

  • Once the water is at a rolling boil,

  • add the noodles one at a time

  • to keep them from sticking together.

  • And I like to add a few extra noodles,

  • because some of them will break while cooking.

  • Stir the pasta occasionally,

  • and, while it's cooking, we're gonna start the meat sauce.

  • Place a deep pan or a Dutch oven

  • over medium high heat with a tablespoon of olive oil.

  • Add a pound of lean ground beef

  • and cook for about two minutes,

  • breaking it up with your spatula

  • until it's no longer pink.

  • Then, add 1/2 cup of diced onions

  • and continue cooking for about three minutes,

  • or until the onions are softened.

  • Next, add three minced garlic cloves,

  • a teaspoon of salt, 1/2 teaspoon of black pepper,

  • and 1/2 teaspoon of oregano.

  • Saute that another minute,

  • or until the garlic is fragrant.

  • Add 24 ounces, or three cups,

  • of classic marinara sauce.

  • Bring that to a simmer, then turn off the heat.

  • Once the noodles are al dente, or firm to the bite,

  • drain off the hot water

  • and fill the pot with cold water

  • to stop the cooking process

  • and to keep the noodles from sticking together.

  • Now onto the easy and scrumptious cheese sauce.

  • In a mixing bowl, combine 15 ounces of ricotta cheese,

  • 1 1/2 cups of shredded mozzarella cheese,

  • 1/4 cup of Parmesan cheese, one large egg,

  • and 1/4 cup of freshly chopped parsley.

  • Stir that together until it's really well combined

  • and set it aside.

  • To keep my work station clean,

  • I like assembling these lasagna roll-ups

  • on a nonstick baking sheet.

  • Arrange the first batch of noodles

  • in strips in a single layer.

  • Spread 1/4 cup of the cheese sauce,

  • or about an ice cream scoop worth, over each noodle.

  • Spread those out evenly.

  • And, remember, there's no need for perfection

  • because these will get rolled up.

  • Next, add a heaping tablespoon of meat sauce

  • and place that in a strip

  • down the center of each noodle.

  • Roughly spread that meat sauce

  • and now you're ready to roll.

  • Roll the noodles one at a time semi-tightly.

  • And don't worry about any of the sauce

  • coming out on the ends,

  • because the messier these are,

  • the tastier they will be.

  • Repeat that same process

  • with the remaining six lasagna noodles,

  • then take a 9x13 casserole dish

  • and spread about 1/2 cup of meat sauce

  • over the bottom of the dish.

  • That little bit of meat sauce is important

  • because it prevents the roll-ups from sticking to the dish.

  • Transfer the roll-ups into the casserole dish,

  • keeping them in a single layer.

  • Spread the remaining meat sauce

  • evenly over the roll-ups.

  • Make sure you use every bit of that meat sauce

  • for a really juicy lasagna.

  • Sprinkle on the remaining 1 1/2 cups

  • of shredded mozzarella cheese.

  • The cheese creates a crust over the top as it melts,

  • keeping the lasagna roll-ups from getting dry.

  • Cover the top with foil,

  • then bake at 375 degrees Fahrenheit

  • in the center of your oven for about 40 minutes.

  • Then, remove the foil and set the oven to broil

  • for two to three minutes,

  • or until the cheese is lightly golden.

  • And when it's done,

  • you'll see the meat sauce bubbling at the edges.

  • (chuckles)

  • I'm so excited.

  • Ah, because I get lasagna for linner,

  • lunch and dinner; we skipped lunch.

  • Oh my goodness, and it looks so good.

  • Melty, bubbly cheese.

  • And you know what I love the most

  • about this kind of lasagna?

  • You don't really have to wait.

  • With traditional lasagna,

  • you do have to let it set a little bit,

  • otherwise it can kind of slide apart on you

  • and be really hard to cut.

  • But this one, you can just dig right in and enjoy it,

  • so that's exactly what we're gonna do.

  • But, first, a little bit of parsley.

  • Add that fresh pop of color and flavor.

  • And look, now it looks like a salad (chuckles).

  • Okay, all right, no more messing around; I'm hungry.

  • Here we go.

  • And it is so easy to serve this.

  • Oh, the cheese pull, irresistible.

  • Okay, you see those layers?

  • (chuckles) Okay, here we go.

  • And it turns out so moist

  • and saucy every time; it's never dry.

  • Scrumptious.

  • Ooh, hot (chuckles).

  • Mm, mm, mm.

  • It's a tasty lasagna (chuckles).

  • That's a horrible accent,

  • but it's a delicious lasagna (chuckles).

  • Oh my goodness, yum.

  • It is so beefy; it's loaded.

  • Wow, perfect balance of cheese sauce to meat sauce,

  • and the cheese, don't forget the cheese.

  • Sometimes I add extra cheese (chuckles).

  • I hope you guys are so, so excited to make this.

  • If you guys love pasta,

  • check out some of our all-time favorite recipes

  • right over there and right down there,

  • and make sure, make sure, make sure, make sure

  • you click below to subscribe.

  • And when you do, click that little bell icon.

  • Super important so you get notifications

  • everytime we post a new recipe.

  • We'll see you in our next video.

(upbeat music)

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お肉入り簡単ラザニアロールアップ - すぐに作れる!|冷凍庫で簡単に作れる!ラザニアの作り方 (Easy Lasagna Roll Ups With Meat - Make Ahead | Freezer Friendly)

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    林宜悉 に公開 2021 年 01 月 14 日
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