Hearty Lasagna Rolls

To cut-down on dinnertime preparation, cook the lasagna noodles the day before. Rinse until cool, then layer on a baking sheet in-between sheets of waxed paper and covered with plastic wrap.


  • 1 1/2 lbs. extra lean ground beef
  • 1 cup chopped fresh mushrooms
  • 1 medium onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 clove garlic
  • 1/4 cup dry red wine or beef broth
  • 1/8 tsp. ground red pepper, (optional)
  • 2 cups shredded mozzarella cheese, (about 8 oz.)
  • 1 egg, slightly beaten
  • 5 Tbsp. grated Parmesan cheese
  • 1 jar (1 lb. 8 oz.) Ragu® Sauce
  • 12 ounces lasagna noodles, cooked and drained


  1. Preheat oven to 350°. Brown ground beef in large skillet over medium-high heat; drain. Stir in mushrooms, onion, carrot and garlic and cook over medium heat, stirring occasionally, until vegetables are tender. Stir in wine and cayenne pepper and cook over high heat 3 minutes. Remove from heat; let stand 10 minutes.
  2. Thoroughly combine ground beef mixture, mozzarella cheese, egg and 2 tablespoons Parmesan cheese in medium bowl. Evenly pour 2 cups Sauce in 13 x 9-inch baking dish. Evenly spread 1/3 cup ground beef filling over each lasagna noodle. Carefully roll up noodles. Place seam-side-down in baking dish. Evenly spread remaining Sauce over lasagna rolls.
  3. Bake covered 40 minutes. Sprinkle with remaining 3 tablespoons Parmesan cheese and continue baking uncovered an additional 5 minutes or until bubbling.
Photo copyright 2006 Publications International, Ltd. Used with permission.

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