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1
Cook the lasagna noodles in a large pot of salted boiling water until al dente.
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2
Drain, rinse with cold water to cool and lay flat on a sheet of foil.
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3
Set aside.
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4
Make the sauce: In a large pot, heat the olive oil over medium-high heat.
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5
Add the onion, mushrooms, green pepper and garlic and saute 4 to 5 minutes, until the vegetables are starting to soften.
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6
Remove the veggie mixture from the pan, then add the ground beef to the pan and cook, stirring occasionally, until it's totally browned.
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7
Drain the excess fat, then add 1/2 teaspoon each salt and pepper, the diced tomatoes, tomato paste, the veggie mixture and 1 tablespoon each parsley and basil and stir to combine.
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8
Let the mixture simmer over low heat, 30 minutes.
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9
Make the filling: Combine the ricotta, 1/2 cup mozzarella, 3/4 cup parmesan, the eggs, 1/2 teaspoon each salt and pepper and the remaining 3 tablespoons each parsley and basil.
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10
Stir to combine.
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11
Assemble the lasagna: Spoon a thin layer of sauce onto the bottom of a 9-by-13-inch pan or five 6-inch disposable foil loaf pans.
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12
Spread 2 to 3 tablespoons ricotta filling on each lasagna noodle, then roll them up so that the cheese is on the inside of the roll.
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13
Lay them sideways in the pan(s).
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14
(Four roll-ups will fit in each loaf pan, or you can fill a 9-by-13-inch pan.)
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15
Top with the remaining sauce and plenty of grated mozzarella and parmesan.
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16
If you're making the roll-ups right away, place the pan(s) on a baking sheet and bake at 375 degrees F for 20 minutes, until hot and bubbly.
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17
Photograph by Steve Giralt
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18
Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).
