Lasagna Roses

Photo by Zachary Dailey, Dailey Life Photography
Servings: 4


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


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