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Lasagna Roll Ups Recipe

Lasagna Roll Ups combine the best of classic Lasagna but are much easier to serve, bake faster and can be enjoyed right away – no resting time required! Rolled lasagna noodles are filled with a flavorful spinach and ricotta mixture and baked with a quick homemade meat sauce.

Lasagna Roll Ups Recipe

We love comforting pasta dishes like Chicken Tetrazzini, traditional Spaghetti and Meatballs and Mom’s Chicken Alfredo. These are among the most requested meals in our family. Try this Lasagna Roll-Ups recipe and you will make it over and over.

Lasagna Roll-Ups:

We love lasagna in all forms including Skillet Lasagna, make-ahead Slow Cooker Lasagna, and of course Classic Lasagna. These Lasagna Roll-ups are beefy, saucy, cheesy and definitely satisfy the craving for lasagna, but they are way easier to serve. No more messy lasagna squares sliding apart as you struggle to remove them from the pan.

Lasagna Roll Ups Recipe

The Ultimate Cheese Sauce:

We make a 3-cheese sauce with ricotta cheese, shredded mozzarella, and parmesan cheese. Once the sauce is baked, it tastes almost like an alfredo sauce – rich, creamy, and cheesy.

Beefy Lasagna Meat Sauce:

The best meat sauce for lasagna is essentially a ragu – a meat sauce with ground beef, onion, seasonings, and marinara. We don’t skimp on the meat and use a full pound of ground beef which makes this lasagna supremely satisfying. You can use homemade marinara or your favorite store-bought marinara.

Lasagna Roll Ups Recipe

Can I Substitute the Ground Beef?
You can swap out the ground beef for Italian sausage or use ground turkey or ground chicken if you want a leaner lasagna.

How to Make Lasagna Rolls:
The process here is simple and you have all the elements of a classic lasagna but they are rolled rather than layered. This results in 12 perfectly portioned servings of lasagna. It’s brilliant for parties! The process for lasagna rolls is simple:

Cook the noodles
Make the meat sauce and spread 1/2 cup in a 9×13 casserole
Make the cheese sauce
Spread cheese sauce and meat sauce on each noodle.
Roll up noodles, transfer to the casserole dish, spread with remaining meat sauce and mozzarella, then cover and bake.

Lasagna Roll Ups Recipe Lasagna Roll Ups Recipe Lasagna Roll Ups Recipe Lasagna Roll Ups Recipe

Tips for Assembling Lasagna Roll-Ups

Cook 2-3 extra noodles as some may break while boiling.
Cook noodles according to package instructions in salted water until al-dente (do not over-cook). We use about 3 Tbsp salt for a large soup pot of water.
Drain cooked noodles then cover them with cold water until ready to use so they don’t stick together.
To contain the mess, arrange the noodles 6 at a time on a rimmed non-stick baking sheet (keeping remaining noodles in cold water until ready to use).

Lasagna Roll Ups Recipe

Lasagna Roll Ups Recipe

Lasagna Roll Ups Recipe

Lasagna Roll Ups combine the best of classic Lasagna but are much easier to serve, bake faster and can be enjoyed right away – no resting time required! Rolled lasagna noodles are filled with a flavorful spinach and ricotta mixture and baked with a quick homemade meat sauce.
Prep Time 30 mins
Cook Time 42 mins
Total Time 1 hr 12 mins
Course Dinner, Main Course
Cuisine Italian
Servings 12 lasagna roll ups
Calories 333 kcal

Ingredients
  

  • 12 lasagna noodles cooked to package instructions
  • 24 oz marinara sauce
  • 16 oz ground beef 85% lean
  • 3 garlic cloves minced
  • 1/2 cup diced onion
  • 1/2 tsp black pepper or to taste
  • 1 tsp sea salt or to taste for red sauce
  • 15 oz ricotta cheese
  • 1/2 tsp dried oregano
  • 1/4 cup parmesan cheese shredded
  • 1 large egg
  • 1/4 cup parsley chopped plus more to garnish
  • 3 cups mozzarella cheese shredded divided

Instructions
 

  • Preheat oven to 375˚F. Cook noodles in a large pot of salted water according to package instructions then drain and fill pot with cold water to stop the cooking process and keep noodles from sticking together.
  • In a deep pan or dutch oven, over medium-high heat, cook ground beef until no longer pink, breaking up with a spatula (2 min). Add onion and cook until softened (3 minutes). Add garlic, 1 tsp salt, 1/2 tsp pepper and 1/2 tsp oregano and sautee another minute. Add marinara, bring to a simmer and turn off the heat. Spread 1/2 cup meat sauce over the bottom of a casserole dish
  • In a large bowl, stir together: ricotta, 1 egg, 1/4 cup parmesan cheese, 1 1/2 cups mozzarella cheese and 1/4 cup parsley.
  • To contain messiness, arrange noodles over a large baking sheet in a single layer. Spread 1/4 cup (1 scant ice cream scoop) of cheese mixture over the top of each noodle. Add a heaping Tbsp of meat sauce in a strip down the center of the noodle. Roll noodles up and arrange in the prepared casserole dish.
  • Spread remaining meat sauce over the tops of roll-ups and sprinkle on the remaining 1 1/2 cups mozzarella cheese. Cover with foil, making sure foil isn't touching cheese (if your pan is on the shallow side, you can put toothpicks into rolls to keep the foil away from cheese.
  • Bake covered at 375˚F for 40 minutes. Remove foil and broil another 2-3 minutes or until cheese is lightly golden. Garnish with parsley to serve.
Keyword lasagna roll ups
beef recipes

Easy Rosemary Garlic Roast Beef Recipe

Try this easy roast beef recipe which is one of my most popular recipes plus get my tips for how to cook and slice roast beef for juicy, tender roast beef perfection. With only a handful of pantry ingredients, you’re just few steps away from whipping up this wonderful, mouth-watering roast beef dinner!

Easy Rosemary Garlic Roast Beef Recipe

Wondering what to serve with this roast beef recipe? Serve it next to Creamy Mashed Cauliflower, Roasted Vegetables or Maple Mustard Roasted Potatoes!

How To Cook Roast Beef

Once you learn how to cook roast beef, you’ll be able to replace all that deli meat you’ve been buying at the store and your life will be so much more flavorful and delcious. Promise.

There are a few main steps to cooking roast beef that will help you make your roast beef amazing and tender, which consist mainly in how to choose your beef, how to season it, what temperature to cook it at, at then how to slice it.

Best Cuts Of Beef For Roast Beef

Not all beef is created equal for roasting. Some beef, like steaks, are best pan-roasted or grilled, and other beefs, like ground beef are better cooked on the stove top. For the best types of roasts for roasting, look for one of the following:

  • Top Round Roast (AKA Inside Round) – this cut of beef is similar to the top sirloin in fat and flavor and is the most common cut used for roast beef.
  • Top Sirloin Roast (AKA Top Butt) – this cut is lean and full of flavor with a little but of marbling.
  • Bottom Round Roast (AKA Rolled Rump Roast) – this cut is a good budget cut and has more marbling than the Top Round.
  • Eye Of Round Roast – this is a circular cut that is very lean so needs to be very thinly sliced when roasted.

Easy Rosemary Garlic Roast Beef Recipe

Now, it’s always possible to find other cuts of beef that will work for roast beef recipes so don’t be discouraged if you don’t see any of these exact names. You can also ask your butcher what they would recommend as they’ll have the best understanding of what they have available in their meat market for you, too.
We’ll cover how to master all of this in this post. I got you – we’re gonna make some tasty roast beef together.

How to Make the Tenderest Roast Beef

Okay, so now that we’ve chosen a cut of beef that is expected to be tender, juicy, and flavorful and we’re ready to make it, what’s next?

 

Well, we need to season it and prep it for the oven. Since this won’t take very long, we need to make sure the oven is ready for the beef so make sure your oven is pre-heated. Placing a roast into an unheated oven will make things tricky because it will throw off your temperatures and timing so I highly recommend you have the oven fully pre-heated and ready to go.

The good news is that seasoning roast beef does not take make energy at all. In fact, it’s an easy prep of inserting a few garlic slices around the roast, lathering it with some olive oil, and then seasoning with sea salt, black pepper, and a few dried herbs for some additional flavor. My favorite herbs to use with roast beef are rosemary and thyme, but you can add mostly anything to it that you’d normally cook with and it’ll taste great.

What Temperature To Cook Roast Beef?

I have found the best temperature to cook roast beef starts at 375 degrees F and then ends a little lower to finish it off at 250 degrees F.

Changing the temperature midway through has the effect of not overcooking the beef and allowing it to gently come up to the right temperature to remove from the oven. I usually remove the roast when it reaches 135 degrees F in the deepest part of the roast because, as it rests for 10 minutes on the counter before slicing, the temperature will continue to rise up to 145 degrees, leaving it perfectly pink and juicy – just the way roast beef is meant to be served.

Easy Rosemary Garlic Roast Beef Recipe

If you’d prefer your roast beef to be a little less pink, you can remove from the oven a little closer to when it reaches an internal temperature of 140 degrees and allowing it to rest and rise past 145 degrees F. Either way works, it’s simply a matter of preference.

For the most tender roast beef, you’re going to want the final temperature to be right around 145 degrees F. Any higher and the roast will start to become more tough and chewy.

I highly recommend using a digital thermometer to insure your internal meat temperature is where you want it. It removes the guessing out of cooking and helps make the meat the perfect temperature.

How To Slice Roast Beef

Ahh, slicing your roast beef. This is a major step as well to insure the most tender roast beef possible.

Easy Rosemary Garlic Roast Beef Recipe

When you slice your roast beef, you want to make sure you’re slicing across the grain (as opposed to with the grain).

If you’re not sure how to find the grain, take a look at your roast and look for the long grooves and lines. Those will all tend to go in parallel across the roast in one direction. These are the muscle fibers and we want to cut across them (AKA against them), not with them. If you cut with the grain, you’d be eating an entire long muscle fiber, which would be tough and chewy. Instead, if you cut against the grain, you’re eating just a portion of several of the muscle fibers, which makes for a much more tender bite.

Easy Rosemary Garlic Roast Beef Recipe

Easy Rosemary Garlic Roast Beef Recipe

Try this easy roast beef recipe which is one of my most popular recipes plus get my tips for how to cook and slice roast beef for juicy, tender roast beef perfection. With only a handful of pantry ingredients, you’re just few steps away from whipping up this wonderful, mouth-watering roast beef dinner!
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine American
Servings 6
Calories 421 kcal

Ingredients
  

  • 2 1/2 lbs top round roast*
  • 3 garlic cloves sliced
  • 1 tsp sea salt
  • 2 tbsp olive oil
  • 1/2 cup low sodium beef broth
  • 1/2 cup water
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp ground black pepper
  • 1 tsp dried tarragon
  • 1 tsp dried basil

Instructions
 

  • Heat oven to 375 degrees.
  • Make 8-10 small incisions (about 1/4 to 1/2 inch deep) around the meat and then insert a slice of the very thinly sliced garlic into each.
  • Place the roast, fat side up, on a rack over a roasting pan. Pour water and beef broth into the pan (around, not over the roast) to very lightly cover the bottom of the roasting pan.
  • Rub the roast with olive oil until coated. Sprinkle sea salt, pepper, and dried herbs all over the roast and spread to evenly coat with your hands.
  • Place in the oven and roast for 45 minutes (or until temperature in the deepest part of the roast registers 125 degrees F). Do not open the oven during these 45 minutes to baste or check on the roast.
  • After 45 minutes, reduce heat to 250 degrees F and cook an additional 10-20 minutes, or until thermometer reads 135 degrees. Remove from oven and let rest 10 minutes. While it is resting, it will continue to raise in temperature to 145 degrees.
  • Remove the slices of garlic, if desired, and then slice across the grain using a sharp knife in very thin slice to serve.

Notes

If unable to find Top Round Roast (AKA Inside Round), other great choices are Top Sirloin Roast (AKA Top Butt), Bottom Round Roast (AKA Rolled Rump Roast), or Eye Of Round Roast
I highly recommend using a digital thermometer to insure your internal meat temperature is where you want it. It removes the guessing out of cooking and helps make the meat the perfect temperature.
If you don't have a roasting rack, you can cook in a casserole pan or rimmed baking sheet.
Save reserved juices to make Au Jus for French Dips!
Keyword roast beef, rosemary garlic roast beef
beef recipes

BALSAMIC GLAZED STEAK ROLLS

Quick, colorful, and all wrapped up recipe for pan seared steak rolls stuffed with veggies and topped with a delicious balsamic glaze steak sauce.

Balsamic Steak Roll

I had skirt steak in my freezer, which I thought would be perfect for this recipe and although I used it and it tasted just great, I probably would have gone and bought thin sliced sirloin steaks instead, cos it was a little tedious trimming up all the fat from my skirt steak.

I opted to do a balsamic glaze sauce so I kept the marinade very simple using just salt, pepper and worcestershire sauce. I used veggies I had in my crisper and ta da! made my very own adaptation of her beef rolls. Served up with some mashed potatoes my family loved the dish and devoured it in record time. So when trying out this recipe, feel free to make it your own with your favorite seasonings, veggies and sauce!

Balsamic Steak Roll

Adding basil and oregano without a pile of tomatoes gives them a very fresh Italian flavor. Pile a few of them on your plate for dinner, or pull out a big platter for a party food or an appetizer. They’re a great size for kids, and having a bunch of smaller rolls makes it easy to accommodate everyone’s appetite.

If you have any leftovers, these are also good cold: it’s almost like a steak sandwich, if you skipped the bread and went straight the good stuff inside. Pull one out of the fridge for a quick snack, or throw a few into your lunchbox to keep you well-fed and going strong through the afternoon.

Balsamic Steak Roll

For side dishes, what about some roasted cauliflower and a hot bowl of tomato soup, or maybe just your favorite fresh salad, drizzled with olive oil and a little more balsamic? Or if you’re serving them as appetizers, just stick a fancy toothpick in each roll and call it done: there’s no need to spend a lot of time fussing with the presentation when you could be sitting back to enjoy the delicious meal waiting for your fork.

BALSAMIC GLAZED STEAK ROLLS

Quick, colorful, and all wrapped up recipe for pan seared steak rolls stuffed with veggies and topped with a delicious balsamic glaze steak sauce.
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Servings 4

Ingredients
  

  • 1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin
  • 3 tbsp Worcestershire sauce
  • 1 tbsp olive oil
  • Any steak seasoning you like
  • Salt & Pepper according to taste

FOR THE VEGGIE FILLING

  • 1 bell pepper
  • 1 carrot
  • 5-6 green onions
  • 1/2 a zucchini depending on size
  • 1 tsp Italian herb seasoning
  • 2 cloves of garlic

FOR THE BALSAMIC GLAZE SAUCE

  • 2 tbsp finely chopped shallots
  • 1/4 cup balsamic vinegar
  • 2 tbsp brown sugar
  • 1/4 cup beef broth
  • 2 tsp butter
  • Sea salt and freshly ground black pepper;

Instructions
 

  • – Start by prepping the steak. (I used skirt steak cos it’s what I had on hand, but in hind sight, I probably would have gone for a more leaner cut like flank steak or looked for thin sliced sirloin.) I trimmed as much fat as I could and cut the steak into 3 inch wide strips. I managed 8 strips and used the odd shapped ends to taste test my marinade and balsamic glaze. You can then tenderize the meat with a meat hammer (if you’re using sirloin it doesn’t need any tenderizing).
  • – Season the steak pieces generously on both sides with salt, pepper and worcestershire sauce. And let them sit in the marinade for atleast 30 mins if not a couple hours.
  • – While the steak is marinating you can prep the filling for them. Chop up the carrot, bell pepper and zucchini into matchstick size pieces, little longer than the width of the steak strips. I used a mandolin slicer to jet thin sliced and hand cut them to make matchsticks. I then cut the green onion in a similar size and sliced them in half length wise. For the garlic, simply peel and crush the cloves with the flat side of your knife, just enough to bruise them.
  • – Now for the sauce, melt the butter in a small sauce pan on medium heat.
  • – Add the finely chopped shallot and sautee it for a minute or 2 until they turn soft and transluscent.
  • – Add the balsamic vinegar, brown sugar and beef stock and stir to mix everything well.
  • – Allow the sauce to come to a boil and reduce to almost half its volume. You’ll notice it starts becoming thicker and have the consistency of syrup. The butter also starts separating and comes to the top. Turn the heat off and transfer the sauce to a bowl.
  • – In the same pan (no need to wash it) add a touch of olive oil and toss in the garlic cloves to allow them to flavor the oil for a few minutes.
  • – Turn the heat up to high and toss in the carrots, bell pepper and zucchini (there’s no need to cook the green onion) and stir fry the veggies for no longer than 2-3 minutes.
  • – Season them with the the itlalian herb seasoning and salt and transfer the veggies to a bowl.
  • – To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short side towards you. Place the veggies (dont forget the green onion!) in the middle and oll the beef up over the filling, securing it with toothpick. Repeat the same with the other rolls.
  • – Heat a large skillet over medium-high heat. Add a touch of oil swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for a couple minutes. Then turn roll and cook it on all sides in the same way. Cook until you’re desired done-ness. I cooked mine medium well and seasoned it with some mesquite seasoning for a touch of a smokey flavor.
  • – Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.