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. ...MORE + LESS -

ROLL-UPS (to make ahead and freeze)

16 uncooked lasagna noodles

1 lb (500 g) lean ground beef

1/2 lb (250 g) bulk pork sausage

1/2 cup (125 mL) chopped onion

1 1/2 cups (375 mL)tomato pasta sauce

2 containers (500 g) ricotta cheese

1 box (300 g) frozen chopped spinach, thawed and squeezed to drain

2 tsp (10 mL) dried basil leaves or Italian seasoning

1 egg

SAUCE AND CHEESE (for baking roll-ups)

3 cups (750 mL) tomato pasta sauce

2 cups (500 mL) shredded mozzarela cheese

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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.

You can actually bake any number of these tasty lasagna roll-ups that you need, using about 3 tablespoons of your favorite pasta sauce and about 2 tablespoons shredded mozzarella cheese for each roll-up you are baking.
Since you won't use a whole jar of pasta sauce when preparing the roll-ups for the freezer, place remaining sauce in a freezer container; label and freeze. Thaw along with the roll-ups.