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1 package cooked lasagna noodles
1 pound ground beef
1 tablespoon olive oil
1 onion, diced
2 tablespoons garlic, minced
1 cup grated parmesan cheese
1 teaspoon salt
½ teaspoon pepper
1 tablespoon Italian seasoning
24-ounce can tomato pasta sauce, divided
1 tablespoon chopped fresh basil
16-ounce package ricotta cheese
2 cups shredded mozzarella cheese, divided
Preheat oven to 375° and spray a muffin pan with non-stick spray.
In a medium bowl, combine basil, ricotta cheese, parmesan cheese, and 1-1/2 cup mozzarella cheese and stir until combined.
Set aside.
Heat olive oil in a large skillet and cook ground beef with onion, garlic, Italian seasoning, salt and pepper until thoroughly cooked through and onions are translucent.
Add 16-ounces of tomato sauce to the meat mixture and mix.
To assemble, lay out a cooked lasagna noodle and spread 2 to 3 tablespoons of the cheese mixture over one side of the pasta in a thick, even layer.
Spoon 2 to 3 tablespoons of meat and sauce mixture on top of cheese mixture.
Roll noodle in a spiral and place in prepared muffin tin, spiral side up.
Repeat for remaining noodles.
Brush remainder of tomato sauce over the tops of all the lasagna roses and sprinkle 1/2 cup parmesan cheese.
Bake for 30 minutes or until golden and crispy
Surprise your Valentine with a unique and edible rose bouquet this year. – Chef Rose
