Lasagna Rollatini 

 (Serves 7)

The Sauce

½ cup Extra Virgin Olive Oil

1 Onion – Chopped

1 lb. Ground Pork 

½ lb. Ground Beef

2 tsp. Garlic Pepper – I use McCormick California Style

2  Tsp. Salt

1 Tsp. Black Pepper

6 oz. Tomato Paste

3 Cans Whole Tomatoes – Pureed

2 Tsp. Parsley – Chopped

¾ Cups Grated Pecorino Romano

½ Cup chopped Basil



4 Cups Ricotta

½ Cup Chopped Parsley

1 Cup Grated Pecorino Romano

2 Eggs

16 oz. grated Mozzarella 

1 pkg (18 PCs) lasagna noodles


Boil water in a large pasta pot and salt it. 

In a large saucepan, heat up the olive oil. Add the onions. Cook them for about 7 minutes on a low to medium flame until they become translucent. Add the ground pork and beef. Using a wooden spoon break up the meat into tiny pieces, like you would to make tacos. Cook the meat for about 10 minutes until it browns. Season with the garlic pepper, salt and pepper. Then add the tomato paste. Cook for about a minute mixing the tomato paste into the meat mixture. Add the whole tomatoes that you have puréed. Over medium heat, cook the sauce for about 15 minutes. Add the basil, the chopped parsley, and the grated pecorino. 

Boil the lasagna. Make sure it is al dente. Drain when done and cool. Separate each piece of lasagna so they do not stick together.

Preheat your oven to 375°. In the meantime, make the filling. Combine the ricotta, ¾ of the mozzarella, Pecorino, eggs and parley. 

Coat the bottom of two large glass Pyrex baking dishes with a little sauce. 

Now you will lay out each lasagna noodle to make the rolls. Spread a quarter cup of the ricotta mixture, and 1 tablespoon of sauce down the middle of each row. Roll up the noodle and put the roll (open side down) in the baking dish. Do this with each roll. Make sure each role is separated by about an inch. Top the rolls with more sauce, grated pecorino and mozzarella. Cover with aluminum foil and bake for about 30 minutes. Remove the aluminum foil and put back in the oven and cook until golden brown.

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