Lasagna Rolls with Meat and Cheese

Ingredients

• 12 lasagna sheets (Cooked according to the package instructions and drained; approximately 240 g dry.)
• 500 g lean ground beef (Preferably 90–95% lean.)
• 1 onion (Finely chopped.)
• 2 dientes garlic (Minced or grated.)
• 500 g pasta tomato sauce (Preferably low in sugar and sodium.)
• 450 g low-fat cottage cheese (It can be blended for a smoother filling.)
• 30 g grated Parmesan cheese (To mix into the filling.)
• 150 g shredded mozzarella cheese (For topping the rolls.)
• 1 tbsp olive oil (For cooking the beef and onion.)
• 1 tsp dried oregano
• salt (To taste.)
• black pepper (To taste.)

Steps

1. 1

   Preheat the oven to 190 °C. Lightly grease a baking dish approximately 23 × 33 cm.

2. 2

   Cook the lasagna sheets in plenty of salted water until flexible but still firm. Drain them and place them separately on a tray so they do not stick together.

3. 3

   Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes, until translucent.

4. 4

   Add the garlic and cook for approximately 30 seconds, until fragrant.

5. 5

   Add the ground beef. Cook for 6–8 minutes, breaking it up with a spoon, until completely browned and it reaches 71 °C in the center.

6. 6

   Add the tomato sauce, oregano, salt, and pepper. Stir and cook over low heat for 5 minutes so the flavors meld. Remove from the heat.

7. 7

   In a bowl, mix the cottage cheese with the Parmesan until smooth and uniform. Taste and adjust the seasoning if necessary.

8. 8

   Spread a thin layer of the meat sauce over the bottom of the baking dish.

9. 9

   Place a lasagna sheet on a clean surface. Spread with a portion of the cheese filling and add a strip of the meat mixture. Roll it up from one end without tightening it too much.

10. 10

    Place each roll in the baking dish seam-side down. Repeat with the remaining sheets and filling.

11. 11

    Cover the rolls with the remaining meat sauce and sprinkle the mozzarella evenly over the top.

12. 12

    Bake for 20–25 minutes, until the sauce is bubbling and the cheese is completely melted. For a more golden surface, broil for 1–2 minutes at the end, watching carefully.

13. 13

    Let the rolls rest for 5 minutes before serving so they maintain their shape.

Notes

The publication states that the complete recipe is in the pinned comments and on page 116 of the book “Fit Flavours,” but those details are not included in the provided source. Therefore, the quantities and method were approximately reconstructed from the title and description. Refrigerate leftovers for up to 3 days and reheat covered until thoroughly hot.

Nutrition per serving

• main course
• Italian
• high-protein
• meal prep
• baked
• with meat
• with cheese
• comfort food