Rolled Lasagna Florentine

By á-4084

Ingredients

• GROUND BEEF BASE:
• 1 egg, lightly beaten
• 1 15 ounce carton ricotta cheese
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 8 ounce package (2 cups) shredded Italian cheese blend
• 1 10 ounce package frozen chopped spinach, thawed and squeezed dry
• 12 dried lasagna noodles, cooked according to package directions
• 2 cups Tomato Base
• 1 cup Ground Beef Base
• 1 1/2 teaspoons dried Italian seasoning, crushed
• 1/4 teaspoon fennel seeds, crushed
• 4 pounds ground beef
• 1 1/2 cups chopped onions (3 medium)
• 1 cup chopped carrots (2 medium)
• 1/2 cup chopped celery (1 stalk)
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• TOMATO BASE:
• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 1/4 teaspoon crushed red pepper
• 2 28-ounce cans diced tomatoes, undrained
• 1/2 cup dry red wine
• 1/3 cup tomato paste
• 2 teaspoons packed brown sugar
• 1 teaspoon salt

Preparation

Step 1

In a medium bowl combine egg, ricotta cheese, salt, and pepper. Stir in 1 cup of the Italian cheese blend and the spinach. Spread mixture over cooked lasagna noodles. Starting from a narrow end, roll up each noodle.

For meat sauce, in a medium bowl combine Tomato Base, Ground Beef Base, Italian seasoning, and fennel seeds.

Spread 1/2 cup of the meat sauce in the bottom of a 2-quart rectangular baking dish.* Arrange lasagna rolls on top of sauce in baking dish. Top with the remaining meat sauce and sprinkle with the remaining 1 cup Italian cheese blend.

Cover baking dish with plastic wrap. Place casserole in a resealable freezer bag. Seal and freeze for up to 2 months.

To serve, thaw in the refrigerator overnight. Preheat oven to 350 degrees F. Remove plastic wrap; cover with greased or nonstick foil. Bake for 1 1/4 to 1 1/2 hours or until heated through.

Ground Beef Base:
In a 5- to 6-quart Dutch oven cook ground beef, onions, carrots, celery, and garlic over medium heat until meat is browned, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in salt and pepper.

Tomato Base:
In a large saucepan heat oil over medium heat. Add garlic and crushed red pepper; cook and stir for 3 to 4 minutes or until garlic is golden. Carefully add tomatoes, wine, tomato paste, brown sugar, and salt.
Bring to boiling; reduce heat. Simmer, uncovered, for 30 for 40 minutes or until slightly thickened and reduced by about one-third, stirring occasionally. (You should have about 5 1/2 cups.)