Meaty Lasagna Roll Ups

Get a large pot of water on the stove to boil, salting it until it tastes like the sea. Cook the Lasagna Noodles (455 g) according to the directions until tender but not too soft.

While the water comes to a boil and the noodles cook, heat the Canola Oil (1 dash) in a large skillet over medium high heat. Brown the Ground Beef (680 g) in it until it is all thoroughly cooked through.

Add in the Cremini Mushrooms (115 g) , Onion (1) , Garlic (1 clove) , and Fresh Rosemary (1 sprig) . Let them get soft and fragrant. Season everything with Salt (1 pinch) and Ground Black Pepper (1 pinch) .

Deglaze the pan with the Red Wine (1 dash) and Worcestershire Sauce (1 dash) and give the mixture a big stir. Let it all cook together for a couple of minutes to allow the wine to cook off. Then take it off the heat and let it cool so that it won't scramble the egg in the filling.

While the meat mixture cools, combine Ricotta Cheese (850 g) , Grated Parmesan Cheese (50 g) , Egg (1) and salt in a large bowl. Add the cooked and cooled meat mixture into the bowl with it and stir it all together to make the meaty, savory filling. Take the remaining ricotta and stir it in thoroughly with the Marinara Sauce (720 mL) in another bowl. Set both bowls aside.

Spoon the rest of the marinara sauce in a generous layer over the noodles, then spread the Shredded Mozzarella Cheese (1 bag) in a generous layer on top. Ideally, cover up the tray and refrigerate overnight to let the flavors marry. You can bake it immediately, though!