- Hey everyone, it's Natasha of natashaskitchen.com,

and, today, I'm gonna teach you

how to make lasagna roll-ups.

These have all of the same great flavors

that you love in lasagna.

They're beefy, cheesy, saucy, so delicious,

and they're way easier to serve, so let's get started.

(hands tapping)

Start by cooking 12 lasagna noodles

according to the package instructions.

Fill a large pot with water

and add about three tablespoons of salt.

Once the water is at a rolling boil,

add the noodles one at a time

to keep them from sticking together.

And I like to add a few extra noodles,

because some of them will break while cooking.

Stir the pasta occasionally,

and, while it's cooking, we're gonna start the meat sauce.

Place a deep pan or a Dutch oven

over medium high heat with a tablespoon of olive oil.

Add a pound of lean ground beef

and cook for about two minutes,

breaking it up with your spatula

until it's no longer pink.

Then, add 1/2 cup of diced onions

and continue cooking for about three minutes,

or until the onions are softened.

Next, add three minced garlic cloves,

a teaspoon of salt, 1/2 teaspoon of black pepper,

and 1/2 teaspoon of oregano.

Saute that another minute,

or until the garlic is fragrant.

Add 24 ounces, or three cups,

of classic marinara sauce.

Bring that to a simmer, then turn off the heat.

Once the noodles are al dente, or firm to the bite,

drain off the hot water

and fill the pot with cold water

to stop the cooking process

and to keep the noodles from sticking together.

Now onto the easy and scrumptious cheese sauce.

In a mixing bowl, combine 15 ounces of ricotta cheese,

1 1/2 cups of shredded mozzarella cheese,

1/4 cup of Parmesan cheese, one large egg,

and 1/4 cup of freshly chopped parsley.

Stir that together until it's really well combined

and set it aside.

To keep my work station clean,

I like assembling these lasagna roll-ups

on a nonstick baking sheet.

Arrange the first batch of noodles

in strips in a single layer.

Spread 1/4 cup of the cheese sauce,

or about an ice cream scoop worth, over each noodle.

Spread those out evenly.

And, remember, there's no need for perfection

because these will get rolled up.

Next, add a heaping tablespoon of meat sauce

and place that in a strip

down the center of each noodle.

Roughly spread that meat sauce

and now you're ready to roll.

Roll the noodles one at a time semi-tightly.

And don't worry about any of the sauce

coming out on the ends,

because the messier these are,

the tastier they will be.

Repeat that same process

with the remaining six lasagna noodles,

then take a 9x13 casserole dish

and spread about 1/2 cup of meat sauce

over the bottom of the dish.

That little bit of meat sauce is important

because it prevents the roll-ups from sticking to the dish.

Transfer the roll-ups into the casserole dish,

keeping them in a single layer.

Spread the remaining meat sauce

evenly over the roll-ups.

Make sure you use every bit of that meat sauce

for a really juicy lasagna.

Sprinkle on the remaining 1 1/2 cups

of shredded mozzarella cheese.

The cheese creates a crust over the top as it melts,

keeping the lasagna roll-ups from getting dry.

Cover the top with foil,

then bake at 375 degrees Fahrenheit

in the center of your oven for about 40 minutes.

Then, remove the foil and set the oven to broil

for two to three minutes,

or until the cheese is lightly golden.

And when it's done,

you'll see the meat sauce bubbling at the edges.

(chuckles)

I'm so excited.

Ah, because I get lasagna for linner,

lunch and dinner; we skipped lunch.

Oh my goodness, and it looks so good.

Melty, bubbly cheese.

And you know what I love the most

about this kind of lasagna?

You don't really have to wait.

With traditional lasagna,

you do have to let it set a little bit,

otherwise it can kind of slide apart on you

and be really hard to cut.

But this one, you can just dig right in and enjoy it,

so that's exactly what we're gonna do.

But, first, a little bit of parsley.

Add that fresh pop of color and flavor.

And look, now it looks like a salad (chuckles).

Okay, all right, no more messing around; I'm hungry.

Here we go.

And it is so easy to serve this.

Oh, the cheese pull, irresistible.

Okay, you see those layers?

(chuckles) Okay, here we go.

And it turns out so moist

and saucy every time; it's never dry.

Scrumptious.

Ooh, hot (chuckles).

Mm, mm, mm.

It's a tasty lasagna (chuckles).

That's a horrible accent,

but it's a delicious lasagna (chuckles).

Oh my goodness, yum.

It is so beefy; it's loaded.

Wow, perfect balance of cheese sauce to meat sauce,

and the cheese, don't forget the cheese.

Sometimes I add extra cheese (chuckles).

I hope you guys are so, so excited to make this.

If you guys love pasta,

check out some of our all-time favorite recipes

right over there and right down there,

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