Classic lasagna rolls

Ingredients

• 1 pound ground beef
• 12 lasagna noodles
• 1/2 cup onion, diced
• 2 garlic cloves, minced
• 1 (28 ounce) jar spaghetti sauce (or 3 cups homemade)
• 1 (8 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 (8 ounce) package mozzarella cheese, shredded, divided
• 1 (15 ounce) container ricotta cheese
• 1 eggs
• 1/4 cup fresh chopped parsley
• 1/2 cup grated Parmesan cheese
• salt
• pepper, divided

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Preparation

• Preheat oven to 375 degrees F.
• Cook lasagna noodles according to directions on package. Once cooked, lay them out in a single layer on wax paper.
• In a skillet over medium heat season ground beef with the salt and pepper. Brown the meat and drain. Add the onion and garlic and cook until the onions soften, about 5-8 minutes.
• Then add the Spaghetti sauce, tomato sauce, oregano and basil. Lower the heat to med-low and cook for 15 minutes.
• Combine half the mozzarella, half the Parmesan and ricotta cheeses in a medium bowl. Add the eggs, parsley, salt and pepper, then mix until all ingredients are combined.
• Layer a 9x13 inch baking pan with 1 cup of the meat sauce or just enough sauce to cover the bottom of the pan.
• Lay out a lasagna noodle and spoon about 1/4 cup of the cheese mixture down the noodle. Top with 1/4 cup of meat sauce. Roll the lasagna noodle and place it seem side down in the pan. Continue with the rest of the rolls.
• Finish by topping with remaining meat sauce and sprinkle reserved mozzarella and Parmesan. Cover with aluminum foil.
• Bake covered in a preheated oven at 375 degrees for 30 minutes.
• Uncover and bake for 15 minutes, or until lightly browned and cheese is bubbly. Let stand for 10 minutes before serving.