Lasagna Roll Ups

Ingredients

• 4 Tbsp olive oil, divided
• 8 oz lean ground beef
• 1/4 cup finely chopped yellow onion
• 1 can crushed tomatoes
• 3 cloves garlic, minced
• 3 Tbsp chopped fresh basil or 2 tsp dried basil, plus more for serving
• 1/2 tsp dried oregano
• Salt and freshly ground black pepper, to taste
• 1 container ricotta cheese
• 1 large egg
• 3 Tbsp fresh flat leaf parsley, chopped, plus more for serving
• 2 1/2 cups freshly grated mozzarella cheese, divided
• 3/4 cup freshly, finely grated Parmesan cheese, divided
• 1/3 cup freshly, finely grated Romano cheese
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 12 uncooked lasagna noodles

Directions

1. Heat the oven to 375 degrees. Add 1 tablespoon olive oil to a large non-stick fry pan and warm it over medium high heat. Scatter in the ground beef, add the chopped onions, and cook, stirring now and then and breaking the beef apart, until the meat has browned. Pour off the fat. Transfer the beef mixture to a food processor and pulse for about 5 seconds, just until the pieces are fine. Return the beef mixture to the fry pan, then mix in the crushed tomatoes, minced garlic, basil, oregano, and 1 tablespoon olive oil. Add salt and pepper to taste, cover the pan, and let the sauce simmer over low heat while you handle the pasta and filling.
2. Cook the lasagna noodles in a large pot of boiling water with 1 tsp salt and 2 tablespoon olive oil until al dente, following the package directions. Drain them, then set the noodles out in a single layer on waxed paper or on cookie sheets that have been lightly coated with non-stick cooking spray.
3. While the pasta cooks, make the filling. In a large mixing bowl, use a fork to blend the ricotta cheese, egg, 1/4 tsp salt, and 1/4 tsp pepper until combined. Mix in the chopped fresh parsley. Fold in 2 cups of the grated mozzarella, 1/2 cup of the Parmesan, and 1/3 cup of the Romano, stirring until the cheeses are evenly worked in.
4. Give the meat sauce a stir, then spread 1/3 cup of it across the bottom of a 13x9 inch baking dish. Spoon 1/4 cup of the cheese mixture over each cooked lasagna noodle and spread it out in a thin, even coat. Add 1 heaping tablespoon of meat sauce over the cheese on each noodle. Roll each noodle up like a jellyroll, then place the rolls in the baking dish with the seam tucked underneath.
5. Spoon the rest of the meat sauce over the rolled noodles. Scatter the remaining 1/2 cup Mozzarella cheese and 1/4 cup Parmesan cheese evenly over the top. Loosely cover the dish with foil, keeping the foil lifted off the cheese so it does not stick and so the cheese does not brown too much. Bake in the heated oven for 35 minutes. Serve warm with chopped fresh basil and parsley. If you want, add a little rosemary, thyme, and crushed fennel seeds along with the basil and oregano.