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Title: Lasagna Roll-Ups
Yield: 6 Servings

Ingredients

  1 1/2 lb ground beef
    1/3 c  salad oil; optional
    1/3 c  onion; finely chopped
  1 1/2 lg garlic cloves; minced
      2 ts salt
    1/4 ts black pepper
      2    whole cloves
    1/2    bay leaf; dried
      2 cn plum tomatoes; see note*
     12 oz tomato paste
  1 1/4 c  water
      1 ts oregano
    1/4 ts Accentr seasoning; optional
      2 ts sugar
           Filling:
      2 lb ricotta cheese
    1/2 ts salt
    1/8 ts black pepper
    1/2 ts ground nutmeg
      1 lb lasagna noodles; cooked
    1/4 lb Mozzarella cheese; shredded
      4 ts Parmesan cheese; grated
      1 tb parsley; chopped

Instructions

For Sauce: Partially brown ground beef in oil. Add onion, garlic, salt,
pepper, cloves and bay leaf. Continue to brown over medium heat about 10
minutes, until well browned. Stir in remaining sauce ingredients. Let come
to a boil, then simmer gently, loosely covered, about 1 hour. Stir
occasionally.

For Filling: Whip ricotta cheese; add seasonings, Mozzarella cheese, grated
cheese and parsley; set aside.
Cook the lasagna noodles; rinse with cold water and drain well. Lay on a
clean towel. Spread with 1/4 cup of the filling. Fold over 1-inch and
continue to roll, making a slightly flat roll. Repeat with remaining
ingredients. Place 1 cup of meat sauce in a 2-quart baking dish. Place the
roll-ups seam-side down, in dish. Add 1/3 cup hot water to the dish and
enough meat sauce almost to cover roll-ups. Reserve remaining sauce.
Bake at 350 F. for 35 minutes; or until sauce bubbles in center of dish.
Serve with rest of the meat sauce and sprinkle with more grated Parmesan
cheese.

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NOTES : This recipe comes from an old Farm Journal cookbook and is a family
favorite.
*Use two 1-lb, 1-1/2-oz. cans

Contributor: Sandy's Recipe Journal

Preparation Time: 0:00

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