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Two “Cheese” Meat Lasagna Rolls

By: Sharon Matten January 06, 2022
Cook: 45m Total: 45m
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Servings: 1


  • 1 tablespoon canola oil
  • 2 pounds extra lean ground beef
  • 2 cloves garlic crushed, or two cubes
  • 2 medium sweet onions, finely diced
  • 1 small can tomato paste
  • 8 ounces soy mozzarella
  • 2 cartons pareve ricotta cheese (16 ounce each - I used Tofutti Better Than Ricotta Cheese)
  • 1 teaspoon garlic powder
  • 3 large eggs
  • 1 pound lasagna noodles (regular or gluten free)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 26 ounce jar of your favorite pasta sauce
  • Non-stick vegetable spray


  1. Bring a large pot of water, 2 tablespoons olive oil, and 1 teaspoon of salt to a boil.
  2. Add the lasagna noodles to the pot and cook according to the package directions, gently stirring occasionally to separate the noodles, slightly undercooking the noodles.
  3. When the noodles are done cooking, do not remove them from the water or pot, add additional cold water to the pot until the noodles are submerged in cold water.
  4. Set aside.
  5. Heat the canola oil in a large skillet.
  6. Add the onion, pepper and the meat.
  7. Sauté until the meat is browned.
  8. Add the tomato paste and stir until thoroughly combined.
  9. Set aside.
  10. In a large bowl combine the “ricotta”, “mozzarella”, garlic powder and eggs.
  11. Place a large paper towel on the counter.
  12. Carefully remove a noodle from the pot and dry it with an additional paper towel.
  13. Place the noodle on the counter paper towel.
  14. Spread some of the “cheese” mixture on the noodle, then spread some of the meat mixture on top of the “cheese”.
  15. Roll the lasagna noodle then place in the prepared pan.
  16. Top with the pasta sauce.
  17. Seal tightly with a lid or foil and bake for 45 minutes.
  18. Serve hot with your favorite crusty bread.


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