Beef Lasagna Roll-Ups

  • Difficulty: Medium
  • 2 hours and 40 minutes
  • 6 servings

Read at your own risk, because you might fall in love with this recipe! Upgrade the beef mixture stuffing in an interesting way by adding sugar and red wine. Use two types of cheese and breadcrumb coating, then deep-fry the lasagna rolls for a mouth-watering and freakishly delicious comfort food. And what’s more, after freezing them you can bake them anytime you want.

Ingredients Needed for Beef Lasagna Roll-Ups


For the ground beef mixture:

2 tablespoons of vegetable oil
1 onion, diced
2 tablespoons of tomato paste
12 ounces of ground beef
½ cup tomato sauce
1 tablespoon sugar
¼ cup red wine
salt
pepper

For the rolls:

6 cooked lasagna sheets
1 cup ricotta
1 cup low moisture mozzarella
½ cup flour
2 eggs
2 tablespoons of milk
½ cup breadcrumbs
vegetable oil
shredded parmesan (for serving)

How to Cook Beef Lasagna Roll-Ups

  1. For the ground beef mixture:

    Heat the vegetable oil in a skillet over low heat, add the onion, and fry until softened. Add the tomato paste and stir a little more.

  2. Add the ground beef and increase the heat to medium. Break it into smaller pieces using a wooden spatula. Stir gently and cook until it is all brown, or for 8-10 minutes.
  3. Add the tomato sauce and sugar and stir more. Add the red wine, season with salt and pepper, and cook for 5-10 minutes more.
  4. Assemble of the rolls:

    Place two partially superimposed lasagna sheets on the work surface. Add 2 tablespoons or so of ricotta and spread it on the lasagna sheets.

  5. Add some of the beef mixture and spread it on the sheet. Top with some mozzarella and roll. Do this for the other 2 pairs of lasagna sheets and freeze them for 2 hours.
  6. Slice the rolls into 1-1 1/2 inch thick pieces.
  7. For the egg wash:

    Add the milk and eggs to a bowl and mix them.

  8. Add the flour and breadcrumbs to a bowl each. Coat the roll slices with flour, egg wash, and breadcrumbs.
  9. Heat the oil in a pot over medium heat and deep-fry the roll slices until golden brown.
  10. Serve them with some dip and topped with grated parmesan.

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