Skillet Lasagna Roll-Ups with Beef and Ricotta

Individual lasagna roll-ups filled with seasoned ground beef and creamy ricotta, baked in a rich tomato sauce right in a skillet until bubbly and golden brown. Served with garlic bread and a simple green salad.

• Prep: 25 min
• Cook: 35 min
• Total: 1 hr
• Servings: 4
• Cuisine: Italian
• Difficulty: Medium
• Cost: $6.54/serving

Dietary

• High-Protein

Tags

• bake
• comfort food
• savory
• rich
• classic

Ingredients

• 9 lasagna noodles (cooked al dente)
• 1 pound ground beef (lean)
• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 1 teaspoon dried oregano
• 0.5 teaspoon dried basil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 1 can crushed tomatoes
• 0.25 cup fresh basil (chopped)
• 15 ounce ricotta cheese
• 1 cup mozzarella cheese (shredded)
• 0.5 cup Parmesan cheese (grated)
• 4 ounce garlic bread (pre-made)
• 2 cup mixed green salad
• 2 tablespoon Italian dressing

Instructions

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Cook lasagna noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Lay flat on parchment paper.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet (10-12 inch) over medium-high heat. Add ground beef and yellow onion, breaking up the beef with a spoon, and cook until beef is browned and onion is softened, about 5-7 minutes. Drain any excess grease.
3. Stir in minced garlic, dried oregano, and dried basil. Cook for 1 minute more until fragrant. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Pour in crushed tomatoes and bring to a simmer. Remove about 1 cup of the meat sauce from the skillet and set aside for later to top the roll-ups. Reduce heat to low and simmer for 5 minutes.
5. In a medium bowl, combine ricotta cheese, 1/2 cup shredded mozzarella cheese, and 1/4 cup grated Parmesan cheese. Stir well.
6. Lay one cooked lasagna noodle flat. Spread a thin layer of the ricotta mixture over the noodle, then top with a tablespoon or two of the remaining beef sauce. Carefully roll up the noodle.
7. Place the rolled-up noodle seam-side down into the skillet with the remaining sauce. Repeat with the remaining noodles, arranging them in the skillet.
8. Pour the reserved 1 cup of meat sauce over the roll-ups. Top with the remaining 1/2 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese. Cover the skillet loosely with foil.
9. Bake for 20 minutes, then remove foil and bake for another 10-15 minutes, or until the cheese is bubbly and lightly browned.
10. While lasagna bakes, cook the pre-made garlic bread according to package directions. Toss the mixed green salad with Italian dressing.
11. Garnish with fresh basil or parsley if desired, then serve hot with garlic bread and green salad.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.

Nutrition (per serving)

• Calories: 1105
• Protein: 49.5 g
• Carbohydrates: 97.1 g
• Fat: 58.9 g
• Fiber: 7.6 g
• Sodium: 1676 mg
• Saturated Fat: 26.6 g
• Sugar: 18.2 g
• Cholesterol: 175 mg