Goat Cheese, Beef, and Basil Lasagna Rolls

Ingredients:

2 T Olive oil

1 Medium yellow onion, chopped

1 C Mushrooms, chopped

3 Cloves garlic, minced

1/4 t Crushed red pepper

1 t Salt

1/2 t Pepper

15 oz Can diced tomatoes, undrained

15 oz Can tomato sauce

3/4 lb Dried lasagna noodles

1 lb Ground beef

1/2 lb Ricotta cheese

4 oz Goat cheese

1 C Parmesan cheese, grated

1 Egg, lightly beaten

1/3 C Fresh basil, chopped

1 C Mozzarella cheese, shredded

Directions:

In a medium saucepan, cook onions, mushrooms, garlic, salt, pepper, and crushed red pepper in 1 T of the Olive oil. 

Once onions are tender and translucent, add tomatoes. Bring to a boil then simmer, uncovered, for at least 20 minutes. 

Cook lasagna noodles as directed on package. Arrange in a single layer on a baking sheet. 

Preheat oven to 400 degrees. 

In a skillet, brown ground beef in remaining 1 T of Olive oil. Season with salt and pepper to taste. 

Transfer to a large bowl and let cool slightly. Add the ricotta, goat cheese, 1/2 C of the Parmesan, egg, basil, and 1/3 C of the sauce.

Ladle 1 1/2 cups of the sauce into the bottom of a 9-by-13-inch baking dish. Lay a noodle on a work surface. Put 1/3 cup of the meat mixture on one end and roll up the noodle. Place the roll, seam side down, in the dish. Repeat with the remaining noodles and meat mixture. Cover the roll-ups with the remaining tomato sauce. Sprinkle with the mozzarella and the remaining 1/2 cup Parmigiano-Reggiano.

Bake until the sauce is bubbling and the cheese is melted, about 20 minutes. Serve immediately.

Serves 6.

 

* Adapted from http://www.williams-sonoma.com/recipe/beef-basil-and-goat-cheese-lasagna-roll-ups.html