Beef, Basil & Goat Cheese Lasagna Roll-Ups

Tidy bundles of pasta and filling are easy to dish out to family and friends. Four different cheeses verges on indulgent, but the goat cheese is essential, adding unique flavor and creamy texture. Save any extra meat filling for another use, or simply tuck it in around the rolls. A big green salad, garlic bread and a dry red wine complete this cool-weather dinner.

 

Beef, Basil & Goat Cheese Lasagna Roll-Ups

 

3 Tbs. olive oil

1 yellow onion, chopped

3 cloves garlic, minced

1/4 tsp. red pepper flakes (optional)

Salt and freshly ground pepper

1 can (28 oz./875 g.) crushed tomatoes

3/4 lb. (375 g.) dried lasagna noodles

1 lb. (500 g.) ground beef

1/2 lb. (250 g.) ricotta cheese

4 oz. (125 g.) fresh goat cheese

1 cup (4 oz./125 g.) grated Parmesan cheese

1 egg, lightly beaten

1/3 cup (1/2 oz./15 g.) chopped fresh basil

1 cup (4 oz./125 g.) shredded mozzarella cheese

 

In a large saucepan, warm 2 tablespoons oil over medium-high heat. Add the onion and saute until it begins to soften, about 4 minutes. Stir in the garlic, the red pepper flakes (if using), 2 teaspoons salt and 1 teaspoon pepper and cook for 2 minutes. Add the tomatoes and stir to combine. Bring the sauce to a boil, reduce the heat to low and simmer to allow the flavors to develop, about 20 minutes. Season again with salt and pepper.

 

Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente, according to the package directions. Drain the noodles and arrange in a single layer on a baking sheet.

 

Preheat the oven to 400ºF (200ºC).

 

In a frying pan, warm the remaining 1 tablespoon oil over medium-high heat. Add the ground beef and cook, stirring to break it up into small pieces, until browned, about 6 minutes. Season with salt and pepper, transfer to a large bowl, and let cool slightly. Add the ricotta, the goat cheese, half of the Parmesan, the egg, the basil and 1/3 cup (3 fl. oz./80 ml) of the tomato sauce and stir to combine.

 

Ladle 1 1/2 cups (12 fl. oz./375 ml.) of the tomato sauce into the bottom of a 9-by-13-inch (23-by-33-cm.) 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 Parmesan.

 

Bake until the sauce is bubbling and the cheese is melted, about 20 minutes. Serve. Serves 6-8.

 

Find more simple one-dish dinners in our cookbook One Pot of the Day by Kate McMillan.