Jumbo Lasagna Roll Ups by Kilnandkitchen

Ingredients

• 12 lasagna noodles
• 1 lb (450g) ground beef or Italian sausage
• 2 cups marinara sauce
• 15 oz (425g) ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 2 cloves garlic, minced
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh basil, to garnish

Instructions

1. Preheat oven to 375°F (190°C). Cook lasagna noodles in salted boiling water until al dente, about 8–9 minutes, then drain and lay flat on a lightly oiled baking sheet to prevent sticking.
2. Brown ground beef or sausage in a skillet over medium-high heat, 5–7 minutes, breaking it up as it cooks. Add garlic and cook 1 minute more. Drain excess fat and stir in 1 cup of marinara sauce. Remove from heat.
3. In a bowl, combine ricotta, egg, 1 cup mozzarella, 1/4 cup Parmesan, Italian seasoning, salt, and pepper. Mix until smooth.
4. Spread about 2 tablespoons of the ricotta mixture evenly over each lasagna noodle, then spoon a thin layer of the meat sauce on top.
5. Roll each noodle up tightly from one end and place seam-side down in a baking dish. Repeat with all noodles.
6. Pour the remaining 1 cup of marinara sauce over the roll ups. Sprinkle with the remaining 1 cup mozzarella and 1/4 cup Parmesan.
7. Cover the dish with foil and bake for 20 minutes, then uncover and bake a further 10–15 minutes until the cheese is bubbly and golden.
8. Rest for 5 minutes, then garnish with fresh basil and serve.