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Gluten Free Beef, Basil & Goat Cheese Lasagna Roll-Ups

When the weather is cold, baked pasta tops my list of comfort foods.  Nothing warms you up on a chilly night like a big helping of piping hot pasta baked in a delicious tomato sauce and covered with melted cheese.  With that in mind (and below freezing temperatures), I decided to fix Gluten Free Beef, Basil & Goat Cheese Lasagna Roll-Ups for dinner.  This dish has everything I was looking for; noodles wrapped in a savory beef, basil and goat cheese filling that are topped with a flavorful tomato sauce and covered in gooey mozzarella cheese.  I would happily eat this kind of pasta any time of year, but it’s especially satisfying when it’s so cold outside.

These Gluten Free Beef, Basil & Goat Cheese Lasagna Roll-Ups turned out great and completely met my comfort food expectations.  I also like knowing that
Hodgson Mill Gluten Free Lasagna with Golden Milled Flax Seed adds a serving of whole grains to our meal, thanks to the brown rice and milled flax –definitely a healthy bonus for people with and without gluten restrictions.  My family doesn’t have gluten allergies, but I have friends who do, so I made this dish gluten free with them in mind.  If gluten isn’t a concern, this recipe will work just as well with Hodgson Mill Whole Wheat Lasagna.

This dish is similar to traditional lasagna and shares many of the same ingredients, like onion, garlic, cheese, tomatoes, basil, pasta, etc.  In this version, however, the filling is rolled up in the noodles instead of being separated into layers.  Not only is this a fun way to prepare lasagna, the little bundles are easy to dish out to family and friends, making this a convenient and tasty meal to share with company.  

Start by browning the ground beef in olive oil in a large skillet over medium-high heat.  Once the beef is cooked through and sufficiently browned, drain off any excess fat and transfer the beef to a medium-sized bowl to cool slightly.  Set aside.  

Wipe out the skillet and sauté the onion in olive oil over medium-high heat until it begins to soften, about 3 minutes.  Stir in the garlic, red pepper flakes and salt and cook for 2 more minutes.  

Add the tomatoes and stir to combine.  Let the sauce simmer over low heat for about 20 minutes to allow the flavors to develop.  

  Next, add the ricotta, goat cheese, half of the Parmesan cheese, egg, basil and 1/3 cup of the tomato sauce to the bowl with the ground beef.  The goat cheese adds a unique flavor and creamy texture to the filling and is part of what separates this dish from your average lasagna.  I used a mild tasting, French goat cheese and enjoyed the bit of tangy flavor it added, but cream cheese can be used as a substitute if you prefer. Fold the ingredients together to combine.  Set aside.

Bring a large pot of salted water to boil and cook the lasagna noodles for 7 to 8 minutes or until al dente.  Drain the noodles and rinse briefly with cold water.  

  Immediately begin rolling the pasta into bundles by placing one noodle at a time on a flat work surface and placing about 1/3 cup of the beef mixture on one end.  Ladle a cup of the tomato sauce into the bottom of a 13x9-inch baking dish and place the rolled up noodles seam side down into the dish. Repeat with the remaining lasagna noodles until the pan is filled or all of the filling has been used.  Cover the roll-ups with the rest of the tomato sauce and sprinkle with mozzarella cheese and remaining Parmesan cheese.  Bake in a 400°F oven for 15 to 20 minutes or until the sauce is bubbly and the cheese is melted and lightly browned.  Serve immediately.  
 
When I pulled this dish out of the oven, my winter blues quickly melted away; I couldn’t wait to sit down to dinner.  If you’re searching for a meal to warm up your winter night or simply want to try a new gluten free pasta dish, be sure to add these Gluten Free Beef, Basil & Goat Cheese Lasagna Roll-Ups to your dinner line-up.  They’re cheesy, creamy and filled with lots of flavor from the basil, goat cheese and Italian-style tomato sauce.  And you’ll also get a healthy serving of whole grains from the Hodgson Mill Gluten Free Lasagna with Golden Milled Flax Seed.  Everyone, even those with gluten allergies, can benefit from the goodness of whole grains – no doubt about it.  A big green salad, garlic bread and perhaps a glass of wine are all you need to round out this delicious, comfort food meal.   You may actually find yourself looking forward to the next cold night just to make it again.  Enjoy!

Gluten Free Beef, Basil & Goat Cheese Lasagna Roll-Ups

Ingredients

  • 3 Tbsp. olive oil, divided
  • 1 lb. lean ground beef
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 1/4 tsp. red pepper flakes (optional)
  • pinch of salt
  • 1 can (28 oz.) crushed tomatoes
  • 1 cup Ricotta cheese
  • 1 cup parmesan cheese, divided
  • 1 large egg
  • 1/3 cup fresh basil, chopped
  • 2 boxes Hodgson Mill Gluten Free Lasagna with Golden Milled Flax Seed
  • 1 cup mozzarella cheese, shredded

Instructions

Brown the ground beef in a tablespoon of olive oil in a large skillet over medium-high heat.  Once the beef is browned, drain off any excess fat and transfer the beef to a medium-sized bowl to cool slightly.  Set aside.  Wipe out the skillet and warm two tablespoons of olive oil over medium-high heat.  Add the onion and sauté until it begins to soften, about 3 minutes.  Stir in the garlic, red pepper flakes and salt and cook for 2 minutes.  Add the tomatoes and stir to combine.  Let the mixture simmer over low heat for 20 minutes. 

Add the ricotta, goat cheese, half of the Parmesan cheese, egg, basil and 1/3 cup of the tomato sauce to the bowl with the ground beef.  Fold ingredients together to combine.  Set aside.

Bring a large pot of salted water to boil and cook the lasagna noodles for 7 to 8 minutes or until al dente.  Drain the noodles and rinse briefly with cold water. Immediately begin rolling the pasta into bundles by placing one noodle at a time on a flat work surface and spooning 1/3 cup of the beef mixture on one end.  Ladle a cup of the tomato sauce into the bottom of a 13x9-inch baking dish and place the rolled up noodles seam side down into the dish. Cover the roll-ups with the rest of the tomato sauce and sprinkle with mozzarella cheese and remaining Parmesan cheese.  Bake in a 400°F oven for 15 to 20 minutes or until the sauce is bubbly, and the cheese is melted and lightly browned.  Serve immediately. 

Notes

If gluten isn’t a concern for your family, try substituting Hodgson Mill Whole Wheat Lasagna.

Servings

Makes approximately 12 servings

Adapted from One Pot of the Day, by Kate McMillan

You can find Gluten Free Beef, Basil & Goat Cheese Lasagna Roll-Ups and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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