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Basil Lasagna rolls Recipe

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This recipe for Basil Lasagna rolls, by , is from Celebrating Our Heritage "The Anderson Family" Where We Began, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Annie Lee Ogungbade
Added: Friday, January 12, 2007


1-16oz. pkg. lasagna noodles
1-1/2 lb. ground beef or saugage
1 medium onion (chopped)
2 -3 cloves minced garlic
1 Tbsp. dried mexican oregano
3/4 cup fresh shredded basil
1-16oz. cotainer of whole milk ricotta cheese
2 eggs, beaten
1 lb. mozzarella cheese
1 cup each of peccorino, romano, and parmesan cheese
1 tsp cayenne or red pepper

Preheat oven to 325

Cook lasagna noodles according to package directions.

While noodles are cooking, brown beef in a large skillet over medium heat. Add onions, garlic, Marinara, and herbs (except Basil), and simmer for 20 minutes.

Mix ricotta, beaten eggs and half of each type of
cheese and pepper in a mixing bowl.

Lay one noodle out on a board and spread with the cheese mixture. Sprinkle with the shredded basil. Spoon a small amount of sauce into baking dish. Roll up the noodle and place in baking dish. Continue this procedure until finished, then top with a small amount of sauce. Top with each kind of cheese. Bake 20 minutes until brown.
(WATCH OUT!!! the parmesan and romano can burn very quickly).




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