Make-Ahead Meat-Lovers' Lasagna Roll-Ups

• Meat

  • 1 lb (at least 80% ground beef, lean
  • 1/2 lb Pork sausage, bulk

• Produce

  • 1/2 cup Onion
  • 1 box Spinach, frozen dry

• Refrigerated

  • 1 Egg

• Condiments

  • 4 1/2 cups Tomato spaghetti sauce

• Pasta & Grains

  • 16 Lasagna noodles

• Baking & Spices

  • 2 tsp Basil leaves or italian seasoning, dried

• Dairy

  • 2 containers (15 oz each ricotta cheese
  • 2 cups Mozzarella cheese

Found on bettycrocker.com

Description

Ingredients

• 16 uncooked lasagna noodles
• 1 lb lean (at least 80%) ground beef
• 1/2 lb bulk pork sausage
• 1/2 cup chopped onion
• 1 1/2 cups tomato pasta sauce
• 2 containers (15 oz each) ricotta cheese
• 1 box (9 oz) frozen spinach, thawed, drained and squeezed dry
• 2 teaspoons dried basil leaves or Italian seasoning
• 1 egg
• 3 cups tomato pasta sauce
• 2 cups shredded mozzarella cheese (8 oz)

Directions

• 1 In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
• 2 Meanwhile, in 12-inch skillet, cook beef, sausage and onion over medium-high heat, stirring frequently, until meat is no longer pink; drain. Stir in 1 1/2 cups pasta sauce. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Remove from heat.
• 3 In small bowl, mix ricotta cheese, spinach, basil and egg. Spread about 3 tablespoons ricotta mixture over each cooked lasagna noodle to within 1 inch of one short end. Spoon about 1/4 cup meat mixture over ricotta mixture on each. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups, seam side down, on pan; cover loosely with foil. Freeze about 30 minutes or until firm.
• 4 Place frozen rolls in airtight freezer container; label. Freeze up to 3 months.
• 5 To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
• 6 Heat oven to 350°F. Pour 1 1/2 cups pasta sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly. Sprinkle each baking dish with 1 cup mozzarella cheese; bake uncovered 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Nutrition