- 6
- 35 mins
- 35 mins
Ingredients
- 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
- 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.