1-First, combine the cheese filling ingredients in a medium bowl: mix ricotta cheese, 1 large egg, shredded mozzarella cheese, freshly grated Parmesan cheese, 1 teaspoon dried oregano, 1 teaspoon salt, 1 teaspoon dried basil, 1 teaspoon dried parsley, and pepper to taste. This creates a creamy base that’s full of flavor.

2-Next, spread 1/2 cup of marinara sauce on the bottom of a 9 x 13-inch baking dish and preheat your oven to 375°F (190°C). While the oven heats, boil salted water for the noodles. In a pan, cook the finely chopped yellow onion in 1 tablespoon olive oil until soft, then add 225 grams ground beef and 225 grams ground Italian sausage, cooking until browned while breaking up the meat.

3-Add 2 minced garlic cloves towards the end for extra aroma. Drain any excess grease, then stir in 1/2 cup chicken broth, the remaining 2 cups marinara sauce, and optional Worcestershire sauce and hot sauce to taste. Bring this mixture to a boil and let it simmer to blend the flavors.

4-Meanwhile, boil the 9 lasagna noodles until al dente, drain them, rinse with cold water, and lay them out on parchment or wax paper. Evenly spread the cheese mixture over each noodle, then spoon about 1/4 cup of the sauce on top. Roll each one tightly and place them seam side down in the prepared baking dish.

5-Top the rolls with the remaining sauce and extra shredded mozzarella cheese. Cover with foil make sure the side touching the cheese is sprayed to prevent sticking and bake for 35 minutes. If you want a golden top, remove the foil and broil at 450°F (232°C) until it browns, but keep a close eye on it. Garnish with fresh parsley before serving for a fresh finish. For more ideas on baked dishes, check out our Dutch oven lasagna recipe.