Make-Ahead Meat—Lovers' Lasagna Roll-Ups
2016-01-23 09:11:14
Serves 16
Make a large batch of these meaty and
cheesy lasagna rolls, and freeze them to
help make quick dinners on busy days.
Prep Time
30 min
Total Time
1 hr 20 min
Nutrition Facts
Serving Size
372g
Servings
16
Amount Per Serving
Calories 505
Calories from Fat 168
% Daily Value *
Total Fat 19g
29%
Saturated Fat 9g
44%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 72mg
24%
Sodium 505mg
21%
Total Carbohydrates 56g
19%
Dietary Fiber 8g
34%
Sugars 6g
Protein 30g
Vitamin A
462%
Vitamin C
19%
Calcium
45%
Iron
32%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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 9) 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
Instructions
- 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.
- Place frozen rolls in airtight freezer container; label.
- Freeze up to 3 months.
- To bake 16 lasagna roll—ups, spray two ‘l3x9—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.
- 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.
Adapted from General Mills
Adapted from General Mills
Home On The Net https://www.robcaljouw.com/
Leave a Reply