24 lasagna noodles, cooked 2 minutes less than package instructions
16 oz ricotta cheese (455 g)
12 sheets mozzarella cheese, sliced in half
fresh parsley, for garnish
Nutrition Info
Calories 497
Fat 22g
Carbs 32g
Fiber 3g
Sugar 7g
Protein 31g
How to Make It
1. Step
Marinara sauce: In a large saucepan, heat the olive oil. Add onion and garlic and saute for 5 minutes, until translucent.
2. Step
Stir in tomatoes, salt, pepper, and basil. Simmer for 15 minutes, stirring occasionally. Remove basil sprigs and set sauce aside.
3. Step
In a small bowl, stir together breadcrumbs and milk and set aside. In a large bowl, whisk together egg, parmesan, salt and pepper.
4. Step
Stir in ground beef, onions, and wet breadcrumbs. Combine well, but do not over-mix.
5. Step
With oiled hands, roll the meat into golf-sized balls.
6. Step
Heat a skillet with a drizzle of olive oil. Brown meatballs on all sides, then remove from pan.
7. Step
Preheat oven to 350ºF (180º C).
8. Step
Lay out a lasagna noodle horizontally on a cutting board. Spread a tablespoon of ricotta onto the noodle. Lay a mozzarella slice on one end of the noodle and place a meatball on top of the cheese.
9. Step
Roll up the noodle with the meatball and cheese inside. Place meatball bomb into the baking dish, with the meatball showing. Repeat with the rest of the meatballs and noodles.
10. Step
Ladle approximately ⅔rds of the marinara sauce into a 9x13-inch (23x33-cm) baking dish. Place the meatball rolls on top of the marinara sauce.
11. Step
Bake dish for 25 minutes, until top is lightly browned and meatballs are cooked through completely.
12. Step
Remove from oven, garnish with parsley and serve with reserved marinara on the side.
