Ingredients

Method

1. 1

   Prepare the Ricotta Filling: In a medium bowl, combine the egg, ricotta, 28g mozzarella, parmesan, Italian seasoning, salt, garlic powder, black pepper, and chopped fresh basil. Mix until well combined and set aside.

2. 2

   Cook the Meat Sauce: Heat olive oil in a large pan over medium heat. Add the lean ground beef and break it apart. Cook until browned.

3. 3

   Add the salt, garlic powder, paprika, Italian seasoning, and garlic paste to the ground beef. Stir to combine.

4. 4

   Pour in 1 cup of marinara sauce and mix thoroughly with the beef. Let it simmer for a few minutes. Set the meat sauce aside.

5. 5

   Cook the Pasta: Bring a large pot of salted water to a boil. Add the lasagna sheets and cook according to package directions until al dente. Drain the pasta.

6. 6

   Assemble the Rolls: Lay the cooked lasagna sheets flat on a baking sheet or work surface.

7. 7

   Spread a layer of the ricotta mixture evenly over each lasagna sheet.

8. 8

   Top the ricotta layer with half of the prepared meat sauce, dividing it amongst the 10 sheets.

9. 9

   Carefully roll up each lasagna sheet from one end to the other.

10. 10

    Prepare the Baking Dish: Spread 1 cup of marinara sauce on the bottom of a baking dish.

11. 11

    Place the lasagna rolls, seam-side down, into the baking dish on top of the sauce.

12. 12

    Top the rolls with the remaining half of the meat sauce and another 1/2 cup of marinara sauce.

13. 13

    Sprinkle the 56g of shredded mozzarella cheese evenly over the top.

14. 14

    Bake: Place the dish in a preheated oven at 400°F (200°C) and bake for 35-40 minutes, or until the cheese is melted and bubbly and the sauce is hot.

15. 15

    Broil: For a more golden-brown top, broil for 2-3 minutes, watching closely to prevent burning.

16. 16

    Remove from the oven, garnish with fresh parsley, grated parmesan, and red pepper flakes if desired. Let it rest for a few minutes before serving.