Make-Ahead Meat-Lovers' Lasagna Roll-Ups


Make a large batch of these meaty and cheesy lasagna rolls, and freeze them to help make quick dinners on busy days. Get a quick start by using Make-Ahead Seasoned Ground Beef and Sausage.

Make a large batch of these meaty and cheesy lasagna rolls, and freeze them to help make quick dinners on busy days. Get a quick start by using Make-Ahead Seasoned Ground Beef and Sausage.

Ingredients
  • Roll-Ups (to make ahead and freeze)
  • 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

Interections

  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.