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8 oz lasagna noodles (10 noodles)
1 lb ground beef
1/2 cup onion, chopped
1 clove garlic, minced
1/4 tsp basil
2 jars (15 ½ oz) spaghetti sauce
1 ½ cups Ricotta Cheese
6 Tbsp parmesan cheese, grated & divided
2 Tbsp dry parsley flakes
1 ½ cups (6 oz) mozzarella cheese, shredded
- Cook lasagna according to package directions, just until tender. Drain. Separate noodles and place on waxed paper to avoid sticking.
- Brown ground beef in skillet. Drain excess fat. Add onion and garlic to beef and cook until onion is transparent. Add basil and spaghetti sauce. Roll each noodle, jellyroll-style, starting from narrow end.
- Place each roll, seam-side down, in lightly greased NESCO® Roaster Oven. Sprinkle with mozzarella cheese. Pour meat sauce over all.
- Sprinkle with remaining parmesan cheese. Cover and cook at 275º F for 1 hour. Serves 10.