30 min Easy
Recommended product
Available in easy-to-squeeze tubes to effortlessly bring bold and aromatic tomato flavors to all of your favorite dishes. Store up to 5 days in the fridge after opening
Ingredients for
| Meat | |
|---|---|
| Double Concentrated Tomato Paste 4.6oz | 1 box |
| Ground Beef | 1/2 lbs |
| Mild Italian Sausage | 1/2 lbs |
| Condiment | |
| Garlic Cloves (minced) | 2 |
| Dough | |
| Lasagna Noodles | 10 |
| Filling | |
| Mozzarella Cheese (shredded) | 2 Cups |
| Parmesan Cheese | 1/2 Cup |
| Ricotta Cheese | 1 Carton |
| Sauce | |
| Dried Basil | 1 tsp |
| Fresh Parsley (minced) | 2 tbsp |
| Granulated Sugar | |
| Ground Pepper | Pinch |
| Pomi Crushed Tomatoes | 1 Box |
| Pomi Tomato Paste | 6 oz |
| Water | 1/3 of a Cup |
| Vegetables | |
| Sweet Onion (diced) | 1/2 |
Preparation
- Cook lasagna noodles according to box directions. Drain and set aside. Be careful when handling so you don’t rip or break any of the noodles.
- Lay each noodle side by side, flattened. Add a thin layer of ricotta to each and top with a thin layer of mozzarella cheese. Roll each noodle into a roll-up, and set aside.
- In a large saucepan, cook beef, sausage, garlic, and onion until browned. Stir in Pomi crushed tomatoes, Pomi tomato paste, sugar, water, parsley salt, pepper and basil. Reduce to a simmer and let cook for 25 minutes (stir occasionally)
- Preheat oven to 350.
- Fill bottom of pan with meat sauce until about an inch to 1 1/2 inches are filled. Top the meat sauce with the lasagna roll ups and add a little bit more meat sauce. Sprinkle the top with more mozzarella and parmesan cheese.
- Bake for 12 minutes (covered) and another 12 minutes (uncovered) or until cheese is bubbly.
- Allow to cool and serve.
