Make-Ahead Meat-Lovers' Lasagna Rolls

Ingredients

• 16  lasagne pasta sheets uncooked
• 1 lb ground beef 80% lean (at least )
• 0.5 lb sausage meat 
• 0.5 cup onion chopped
• 1.5 cups pasta sauce 
• 30 oz ricotta cheese 
• 9 oz spinach frozen dry thawed drained
• 2 teaspoons basil dried italian
• 1  eggs 
• 3 cups pasta sauce 
• 8 oz mozzarella cheese shredded

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil
• dutch oven

Directions

1. In 5-quart Dutch oven, cook lasagna noodles as directed on package.
2. Drain; rinse with hot water.
3. Drain well.
4. 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.
5. Remove from heat.
6. In small bowl, mix ricotta cheese, spinach, basil and egg.
7. 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.
8. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil.
9. Place rolls, seam side down, on pan; cover loosely with foil. Freeze about 30 minutes or until firm.
10. Place frozen rolls in airtight freezer container; label. Freeze up to 3 months.
11. To bake 16 lasagna rolls, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray.
12. Remove rolls 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.
13. Heat oven to 350°F.
14. Pour 1 1/2 cups pasta sauce over and around rolls in each baking dish. Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly.
15. Sprinkle each baking dish with 1 cup mozzarella cheese; bake uncovered 3 to 5 minutes longer or until cheese is melted.
16. Let stand 5 minutes before serving.