Ingredients
5 lasagna noodles
2 tbsp. extra-virgin olive oil
1 lb. ground beef
2 cloves garlic, minced
1 large egg
1/4 c. freshly grated Parmesan, plus more for garnish
1/4 c. freshly chopped parsley
1/4 tsp. crushed red pepper flakes (optional)
Kosher salt
Freshly ground black pepper
1 (16-oz.) container ricotta
1 large egg, lightly beaten
1 1/2 c. shredded mozzarella
1/2 c. shredded Asiago
1/2 c. freshly grated Parmesan
2 cloves garlic, minced
2 tbsp. freshly chopped basil, plus more for garnish
Kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
3 cloves garlic, minced
1 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
1 (28-oz.) can crushed tomatoes
Preparation
Step 1In a large pot of salted boiling water, cook pasta according to package directions until al dente, 6 to 7 minutes. Drain and drizzle a bit of olive oil to prevent noodles from sticking together.Step 2Make meatballs: Preheat oven to 425°. Line a large baking sheet with foil and rub with 2 tablespoons oil. In a large bowl, add beef, garlic, egg, Parmesan, parsley, and pepper flakes if using. Season with salt and pepper and mix until just combined.Step 3Form into 15 meatballs, then place on prepared pan and bake until golden and firm to the touch, 20 to 25 minutes. Reduce oven to 375° when meatballs are cooked through.Step 4Meanwhile, make sauce: In a large pot over medium heat, heat remaining tablespoon oil. Add garlic, oregano, and crushed red pepper flakes and cook until fragrant, 1 minute. Add crushed tomatoes and season with salt and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. After 10 minutes have passed, add cooked meatballs and simmer 10 minutes more.Step 5Meanwhile, make cheese filling for lasagna: in a large bowl, stir to combine ricotta, egg, cheeses, garlic, and basil. Season with salt and pepper and stir until combined.Step 6Grease a large baking dish with nonstick cooking spray. Place one lasagna noodle flat on a clean work surface. Add a thick layer of ricotta mixture and roll up loosely. Place in prepared baking dish. Repeat until all ricotta mixture is used.Step 7Bake lasagna roll-ups until cheese is melty and warmed through, 13 to 15 minutes.Step 8To serve, plate lasagna roll-up, then top with meatballs and sauce. Garnish with basil and Parmesan before serving.
Made it? Let us know how it went in the comment section below!
