This just happens to be a different take on the classic lasagna. The portions are perfect and there is no mess cutting and getting these babies out of the pan. I like to serve these at parties because they are so fun! We hope you like them, too!
- 12 lasagna noodles
- 1 pound ground beef
- 2 Tablespoon olive oil
- 2 clove garlic
- 1 onion, chopped
- 2 (14.5 ounce) can crushed tomatoes
- 2 eggs
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 3 Tablespoon fresh basil, chopped
- 3 Tablespoon fresh oregano, chopped
- 1/2 cup shredded mozzarella cheese
- 1 tsp crushed red pepper flakes
- salt to taste
Preheat oven to 350 degrees.
Heat a large pot of water to boiling over high heat. When it reaches a boil, salt liberally and drop noodles. Stir occasionally and cook to just al dente. You want to leave them slightly more firm since you’ll be baking the pasta. Drain noodles and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and onion and saute for 2-3 minutes. Add ground beef and brown. When almost cooked through, add tomatoes and reduce heat to medium low. Simmer for about 15 minutes. Add 1/2 the basil, oregano, and crushed red pepper flakes, salt to taste and stir to combine.
In a small bowl, lightly beat eggs. Add ricotta, Parmesan and remaining basil and oregano and stir together. Spray a 9×13 baking dish lightly with cooking spray. Add enough sauce to lightly cover the bottom of the pan. To assemble, on a drained noodle, add a spoonful of ricotta mixture. Top with a spoonful of meat sauce and roll up. Place seam side down in pan. Continue until you’ve used all the noodles. Top each with a little more meat sauce and sprinkle with mozzarella and remaining crushed red pepper flakes. Bake approximately 20 minutes until cheese is melted and bubbly.