So I could go on and on about my chef hero from The Food Network, Ree Drummond. She's sweet, down to Earth, funny and best of all, her recipes are easy to follow and delicious. I told Jeff I would make him one of her recipes to prove how good it really is. So did he like it?

If this is any indication of how Jeff felt about it, I guess it was good!




Ree Drummond aka, The Pioneer Woman lives on a remote ranch in Osage County with her family.


Youtube/Food Network

Her husband is a millionaire cattle rancher just like his dad before him and the kids all work hard on the ranch while Ree cooks delicious cowboy and cowgirl approved meals. Sometimes from the back of her pick up! Jeff wanted to try her Lasagna Rollups, so I jetted off to the grocery store, got the ingredients and from the empty plate above, I guess you could say this meal is DJ approved too!  Want to try this delicious homemade recipe? Here's how I did it step by step...

Here's what you need (taken directly from She has amazing pictures to follow along. I took my own as I did it, thought it might help you:


  • 20 whole Lasagna Noodles
  •  Sauce:
  • 2 Tablespoons Olive Oil
  • 1 whole Medium Onion, Diced
  • 3 cloves Garlic, Minced
  • 1-1/2 pound Ground Beef
  • 1/2 pound Italian Sausage
  • 28 ounces, weight Canned Diced Tomatoes
  • 8 ounces, weight Tomato Paste
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 3 Tablespoons Minced Fresh Parsley
  • 3 Tablespoons Minced Fresh Basil
  •  Filling
  • 30 ounces, weight Ricotta Cheese
  • 2 whole Eggs
  • 3/4 cups Grated Parmesan Cheese
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 Tablespoon Parsley, Minced
  • 1 Tablespoon Basil, Minced
  • 1 pound Mozzarella, Grated

Preparation Instructions

Boil lasagna noodles until al dente. Drain and lay flat on a sheet of foil.

In a large pot, heat olive oil over medium-high heat. Add onions and garlic and cook for a couple of minutes. Add the ground beef and sausage and stir it around, cooking it until totally browned. Drain excess fat, then add diced tomatoes, tomato paste, salt, pepper, parsley, and basil. Reduce the heat and simmer for 30 minutes.

Make the filling by combining ricotta, eggs, Parmesan, salt, pepper, parsley, and basil. Stir to combine.

To assemble, spoon a little sauce into the bottom of a 9 x 13 inch pan OR smaller disposable foil loaf pans. Spread 2-3 tablespoons ricotta filling on each noodle, then roll them up. Lay them sideways in the pans (4 will fit in the loaf pans, or you can fill a 9 x 13 inch pan with the rollups.) Top with remaining sauce, plenty of grated mozzarella, and grated Parmesan.

If baking immediately, bake at 375 for 20 minutes or until hot and bubbly.

If baking from a frozen state, bake, covered in foil, at 350 for 45 minutes, then remove the foil and continue baking for 15 minutes, or until lasagna is done.

Mixing the ricotta...



Spreading the mixture on the cooked lasagne:




Now time for sauce! I love that she uses ground beef and sweet italian sausage. I added a tiny bit of brown sugar (not in recipe). There's something artsy about making things from scratch: Diced tomatoes, paste, oregano, salt and pepper, parsley. Sautée onions with olive oil and minced garlic before you add the meat. Just follow the recipe, it's very straight forward.




Roll those suckers up!




Cover it up with your amazing meat sauce next:




Boom, here comes the fresh mozzarella, grated parm and parsley!




The finished product had my dad and Jeff wide eyed. Maybe a nice weekend treat? Definitely man approved...Thanks Pioneer Woman! 




Here's another fun recipe of easy chicken Quesadillas : )