Meatball Lasagna Rollata

INGREDIENTS

5 lasagna noodles

FOR THE MEATBALLS

2 tbsp. extra-virgin olive oil

1 lb. ground beef

2 cloves garlic, minced

1 large egg

1/4 c. freshly grated Parmesan, plus more for garnish

1/4 c. freshly chopped parsley

1/4 tsp. crushed red pepper flakes (optional)

Kosher salt

Freshly ground black pepper

FOR THE CHEESE FILLING

1 (16-oz.) container ricotta

1 large egg, lightly beaten

1 1/2 c. shredded mozzarella

1/2 c. shredded Asiago

1/2 c. freshly grated Parmesan

2 cloves garlic, minced

2 tbsp. freshly chopped basil, plus more for garnish

Kosher salt

Freshly ground black pepper

FOR THE SAUCE

1 tbsp. extra-virgin olive oil

3 cloves garlic, minced

1 tsp. dried oregano

1/4 tsp. crushed red pepper flakes

1 (28-oz.) can crushed tomatoes

In a big pot of salted boiling water, cook pasta according to package instructions until al dente, for 6 to 7 minutes. Drain and pour a little olive oil to keep the noodles from holding together.

Making meatballs: Preheat the oven to 425 ° C. Cover a wide baking sheet with foil and oil with 2 tablespoons of oil. Put meat, garlic, cheese, parmesan, parsley, and pepper flakes in a large bowl. Season with salt and pepper and blend until mixed.

Shape into 15 meatballs, then put on the prepared pan and cook until golden and firm to the touch, for 20 to 25 minutes. Reduce oven to 375 ° C until the meatballs are cooked completely.

In the meantime, create the sauce: heat the remaining tablespoon of oil in a big pot over medium heat. Add garlic, oregano and crushed red pepper flakes and simmer for 1 minute, until fragrant. Attach the smashed tomatoes, season with salt and pepper. Bring to a boil, raising heat and simmer for 10 minutes, stirring periodically. After 10 minutes, add the fried meatballs and simmer for 10 minutes.

In the meantime, create the cheese filling for lasagna: mix in a large bowl to blend the ricotta, milk, cheese, garlic and basil. Season with salt and pepper and mix until combined.

Grease a wide baking dish with a non-stick cooking spray. Place a lasagna noodle flat on a clean work surface. Add a thick coat of ricotta mixture and roll it loosely. Put in a prepared-made baking dish. Continue before enough combination of ricotta is included.

Bake lasagna roll-ups until the cheese is melted and cooked, for 13 to 15 minutes.

To serve, plate, then cover with the meatballs and the sauce. Until eating, garnish with basil and parmesan.