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.

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.

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