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–+ servings

Lasagna Roll-ups

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 118.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 500 grams Meat Option, (1 lb)
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon Herb Option, crushed
  • 1 can condensed tomato soup, (10½ oz / 298 g)
  • 1 cup water
  • 1 can tomato paste, (6 oz / 170 g)
  • 750 grams Ricotta cheese, (1½ lb)
  • 1 cup Cheese 1 Option, shredded
  • 2 tablespoons fresh parsley, chopped
  • ¼ teaspoon ground nutmeg
  • 8 lasagna noodles, cooked, drained
  • ¼ cup Cheese 2 Option, grated

OPTIONS

Meat - Use 1 Option

  • bulk Italian sausage, Shortcut
  • ground pork
  • ground beef

Herb - Use 1 Option

  • dried oregano
  • dried basil
  • dried marjoram

Cheese 1 - Use 1 Item

  • Mozzarella cheese
  • Colby Longhorn cheese
  • Provolone cheese

Cheese 2 - Use 1 Item

  • Parmesan cheese
  • Romano cheese
  • Gruyere cheese

Instructions
 

  • For the meat sauce, heat a 4 quart saucepan on medium heat, cook the Meat Option, onion, garlic, and Herb Option until meat is browned and onion is tender. Break up the meat as it cooks with you spatula. Pour off the excess fat.
  • Then stir in the soup, water, and tomato paste. Heat to boiling then reduce to low, simmer uncovered for 30 minutes or until desired consistency, stir occasionally.
  • For the filling, to a large mixing bowl, add the Ricotta cheese, Cheese 1 Option, parsley, and nutmeg. Mix together then set aside.
  • Preheat your oven to 180° C (350° F), get out a 9x13 baking pan.
  • Spread 2 cups of the meat sauce evenly in the baking pan.
  • Pat drained noodles dry with paper towels. On each noodle, spread about ⅓ cup of filling, fold over about 1 inch and roll up like a jelly roll.
  • Place rolls as you make them, seam side down in the baking pan.
  • Spoon remaining sauce over rolls. Sprinkle with Cheese 2 Option.
  • Bake for 45 minutes or until hot. Let rest 5 minutes.
  • Serve and enjoy.

Notes

Low cost per serving, even though there is cheese in this, the number of servings from this helps lower the cost.
Shortcuts: Condensed Tomato Soup, Bulk Italian Sausage.