Lasagna rolls

Ingredients:

• 20 lasagna sheets
• 2 tbsp. l. olive oil
• 1 medium onion, diced
• 1 cup finely chopped mushrooms (about 100 g)
• 1 green bell pepper, diced (about 1 cup)
• 3 cloves garlic, minced (about 1.5 tablespoons)
• 1 kg of ground beef
• 1 can (800 g) of canned chopped tomatoes
• 1 can (170 g) of tomato paste
• 4 tbsp chopped fresh parsley
• 4 tablespoons chopped fresh basil
• 850 g whole milk ricotta (about 3 1/3 cups)
• 450 gr. mozzarella, grated (about 3.5 cups)
• 1 tbsp. grated parmesan
• 2 large eggs

Preparation:

1. In a large pot of salted boiling water, cook the lasagna noodles until al dente. Drain, rinse under cold water until completely cool, and place on a sheet of foil.

2. Prepare the sauce:

   
   Heat the olive oil in a large saucepan over medium-high heat. Add the onion, mushrooms, green pepper, and garlic and cook for 4-5 minutes, until the vegetables begin to soften. Remove the vegetable mixture from the pan, then add the ground beef and cook, stirring occasionally, until darkened. Drain any excess fat, then add 1/2 teaspoon each of salt and black pepper, the chopped tomatoes, tomato paste, the vegetable mixture, and 1 tablespoon each of parsley and basil. Stir to combine. Simmer the sauce for 30 minutes.
   

3. Prepare the filling:

   
   Combine ricotta, 1/2 cup mozzarella, 3/4 cup Parmesan, eggs, 1/2 teaspoon each salt and black pepper, and the remaining 3 tablespoons parsley and basil. Mix thoroughly.
   

4. Assemble the lasagna:

   
   Spread a thin layer of sauce in the bottom of a 9x13-inch baking dish or five 6-inch-long disposable foil pans. Spread 2-3 tablespoons of ricotta filling on each lasagna noodle, then roll them up. Place them sideways in the dish. Each small dish will hold 4 rolls, or fit everything into a 9x13-inch dish. Top with the remaining sauce and sprinkle with plenty of grated mozzarella and Parmesan.
   
5. If you are baking the rolls right away, place the pan on a baking sheet and bake at 190°C for 20 minutes to heat everything through and get the cheese bubbly.
   
   

   Note

   
   FREEZE THE LASAGNA! Cover the pan tightly with heavy-duty foil and freeze for up to 4 months. To bake, preheat the oven to 350°F (175°C) and bake the foil-covered pan for 1.5 hours (if using individual pans, place them on a baking sheet before baking). Remove the foil and bake for an additional 30 minutes, until the lasagna is heated through and the cheese is bubbly.