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I wanted to make a delicious family dinner that the girls could have fun making with me. We decided to do Lasagna Roll-ups & Breadsticks with Classico Family Favorites Sauces.
Click here to save $1 off Classico favorites when you buy two jars!
Ada found the alfredo sauce at Walmart for dipping our breadsticks in!
The breadsticks turned out just okay, so I’m not going to share the recipe with you. If I find a better one then I’ll share it. The Lasagna Roll-ups were AMAZING though, so I will share that recipe with you :) Ada is so serious while helping, it’s adorable.
They loved helping twist the dough:
And spreading the cheese mixture on the noodles with their little spatulas:
So proud of their work!
Pretty roll-ups all lined up in the pan, ready to be covered with sauce and cheese.
After being in the oven for only 20 min. they come out cheesy, melted, and ready to be devoured!
This recipe made enough to fill two pans, so I cooked one up and froze the other. Try making these with your kids! They will have so much fun. I was really impressed with how well my girls did…even if we did have a little meltdown because cheese was coming out of the sides. I told Lola the more cheese the better :)
- 18 lasagna noodles
- 2 Tablespoons Olive Oil
- 1 Medium Onion, Diced
- 3 cloves Garlic, Minced
- 1 pound Ground Beef
- 1 jar Classico Parmesan & Romano Cheese Family Favorites Sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 Tablespoons Minced Fresh Basil
- For the filling:
- 30 ounces Ricotta Cheese
- 2 eggs
- ¾ cups Grated Asiago (or Parmesan) Cheese
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 Tablespoon Parsley, Minced
- 1 Tablespoon Basil, Minced
- 1 pound Mozzarella, Grated
- Cook lasagna noodles until al dente. Drain and lay flat on a large sheet of aluminum foil.
- In a large pot, heat olive oil over medium-high heat. Add onions and garlic and cook for a couple of minutes. Add the ground beef and cook until browned throughout. Drain any excess grease, then add Classico Sauce, salt, pepper, and basil. Reduce the heat to low, cover, and let simmer for 30 minutes.
- While the sauce is simmering, make the filling by combining ricotta, eggs, Asiago, salt, pepper, parsley, and basil. Stir to combine.
- To assemble, spoon a little sauce into the bottom of a 9x13 in. pan. Spread 2-3 tablespoons ricotta filling on each noodle, then roll them up. Lay in pan, top with remaining sauce, grated mozzarella, and grated Asiago.
- If baking immediately, bake at 375 for 20 minutes or until melted and bubbly.
- If baking from frozen bake, covered in foil, at 350 for 30 minutes, then remove the foil and continue baking for 15 minutes, or until lasagna is done.