Recipe courtesy of Amber Talsma
Start to finish: 1 hour
20 lasagna noodles
2 tablespoons olive oil
1 medium onion, diced
1 cup mushrooms, finely chopped
1 bell pepper, diced
3 garlic cloves, minced
2 pounds ground beef
1 28-ounce can diced tomatoes
1 6-ounce can tomato paste
1 teaspoon salt
1 teaspoon pepper
1 30-ounce container whole milk ricotta cheese
1 pound mozzarella, grated
1 cup Parmesan cheese, grated
2 large eggs
¼ cup parsley, minced
¼ cup basil, minced
Preheat oven to 375 F. Boil lasagna noodles in a large pot of salted water until al dente. Drain, rinse with cold water to cool and then lay flat on a sheet of foil. Set aside.
In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, bell pepper and garlic, then sauté for 4–5 minutes until vegetables start to soften. Remove vegetables from the pan.
Add ground beef to the pan and cook until browned. Drain the excess fat.
Add diced tomatoes, tomato paste, ½ teaspoon salt and ½ teaspoon pepper.
Add the vegetable mixture and stir to combine. Let the mixture simmer on low heat for 30 minutes.
To make the filling, combine the ricotta cheese, ½ cup of the mozzarella, ¾ cup of the Parmesan, eggs, remaining salt and pepper, parsley and basil. Stir to combine.
To assemble, spoon a thin layer of sauce into the bottom of a 9x13-inch baking pan or five 6-inch disposable foil loaf pans.
Spread 2–3 tablespoons of the filling on each noodle. Then, roll the noodles up so the cheese is on the inside of the roll.
Lay rolls sideways in the 9x13-inch pan (four rolls will fit in each loaf pan).
Top evenly with the remaining sauce, mozzarella and Parmesan.
Place pan(s) on a baking sheet and bake for 20 minutes or until bubbly.