You have seen me make this dish on the Ninja Foodi Neverstick infomercial and now you can make it at home. Copy this link so you can get your Neverstick pans too. I guarantee you will love them as much as I do! (recipe courtesy of Ninja Foodi Test Kitchen)
Preheat oven to 375°F.
In a medium bowl, mix together ricotta, parmesan, herbs, garlic powder, salt and pepper to
Lay out lasagna sheets on a clean cutting board. Spread a layer of ricotta mixture evenly across
the pasta sheet. Then sprinkle with an even layer of shredded mozzarella.
Roll the layered pasta sheet into a log. Cut in half, so that you have two pinwheels. Repeat with
remaining pasta and cheese mixture.
Ladle three cups of prepared meat sauce into the Ninja 3qt sauté pan to cover the entire bottom
of the pan. Lay lasagna pinwheels, cut side up, into the pan until the dish is full. Add dollops of
any remaining ricotta mixture and top with remaining sauce.
Cover top with remaining shredded mozzarella cheese. Cover the pan with oven-safe lid and
bake for 25 minutes.
Remove lid and broil top for 3-5 minutes until golden brown. Top with fresh parsley.
Preheat Ninja 6.5 quart stock pot on medium-high heat for 3 minutes. Add oil and diced onion and
sauté until softened, about 2 minutes. Add garlic and sauté until onion begins to brown at edges, about
5 minutes longer.
Add ground meat and break up into small pieces. Cook until no longer pink, about 10 minutes.
Add tomato paste and cook, stirring frequently, until the paste turns into a brick red color.
Pour in remaining tomato products, sugar, herbs and stock. Stir together until everything has been
Bring to a boil, then reduce heat and simmer for about 45 minutes. Add salt and pepper to taste. Use
sauce to make lasagna roll ups.