Rolled Lasagna Florentine

By Jahel

Ingredients

• 1 egg lightly beaten
• 1 15 ounce carton ricotta cheese
• ¼ teaspoon salt
• ¼ 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 ½ teaspoons dried Italian seasoning, crushed
• ¼ teaspoon fennel seeds crushed

Details

Level of difficulty Average
Cost Average budget

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.

Step 2

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

Step 3

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.

Step 4

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

Step 5

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