Comfort food at its finest! Tender gluten free lasagna noodles wrap up a savory beef, basil and goat cheese filling that are topped with a flavorful tomato sauce and covered in gooey mozzarella cheese – and all in an easy-to-serve individual sized roll-ups . If gluten isn’t a concern for your family, you can also try it with Whole Wheat Lasagna Noodles for whole-grain goodness.
- 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
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.
If gluten isn’t a concern for your family, try substituting Hodgson Mill Whole Wheat Lasagna.
Makes approximately 12 servings
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