Roll up a big batch of these meaty lasagna bundles, then freeze them to have on hand for easy weeknight dinners. If you’re making ahead, you won’t use an entire jar of pasta sauce when assembling the roll-ups, so pop that in a freezer-safe container and thaw along with the roll-ups. To save even more time, use Betty’s 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 egg
- Sauce and cheese (for baking roll-ups)
- 3 cups tomato pasta sauce
- 2 cups shredded mozzarella cheese (8 oz)
Steps
- In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
- 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.
- 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.