Lasagna Rolls

Ingredients

• 0.3 cup breadcrumbs dry fine
• 0.3 cup wine dry white
• 2  eggs lightly beaten
• 3 tablespoons parsley fresh chopped
• 1 clove garlic minced
• 1 pound ground beef 
• 1 teaspoon seasoning dried italian
• 11  lasagne pasta sheets uncooked
• 1 cup onion chopped
• 0.5 cup parmesan cheese grated
• 2 tablespoons parmesan cheese grated
• 3 cups ricotta cheese 
• 0.5 teaspoon salt 
• 4 oz mozzarella cheese shredded
• 26 oz pasta sauce with mushrooms and ripe olives

Equipment

• frying pan
• oven
• baking pan

Directions

1. Cook lasagna noodles according to package directions; drain.
2. Cut in half crosswise and set aside.
3. Cook beef, onion and garlic in a large skillet until beef is crumbled and no longer pink; drain.
4. Add spaghetti sauce, wine, parsley and salt, stirring well. Cover and simmer 10 minutes, stirring occasionally.
5. Remove from heat and set aside.
6. Combine ricotta cheese and next 5 ingredients, stirring well.
7. Spread ricotta mixture evenly over lasagna noodles.
8. Roll up jelly roll fashion, starting at narrow end.
9. Place lasagna rolls, seam side down, in a lightly greased 13x9 baking dish.
10. Pour meat sauce over rolls and sprinkle with 1/2 cup Parmesan cheese.
11. Freeze tightly covered casserole up to one month. To serve, thaw in refrigerator.
12. Bake, covered, at 375 degrees for 30 minutes. Uncover and bake 15 more minutes or until thoroughly heated.