Lasagna Rolls | Seasoned Cooking

12-16 cooked lasagna noodles (avoid the ready-to-bake variety)
½ pound ground beef
½ pound ground Italian sausage
1 package frozen spinach (thawed)
2 cups ricotta cheese
3 cups shredded mozzarella cheese
1 cup grated parmesan cheese (the processed variety will serve just as well as fresh, and cut down on your cost)
1 egg
1 jar spaghetti sauce (you can make this yourself or purchase your favorite store brand for a quick alternative)

Like other lasagna recipes, the work needs to be divided into several steps.

Step One: Boil the noodles according to the instructions on the package. Once complete, shock them with cold water and lay on a paper towel to dry.

Step Two: Brown the ground beef and Italian sausage. Drain. Add in spaghetti sauce. Place ½ of the mixture in the bottom of your lasagna pan.

Step Three: Once the noodles are cooled down, tap them with a paper towel to remove any excess water (this will make the spreading process easier). Lay them on a piece of parchment paper. Mix together the ricotta cheese and egg. Spread on the noodle. Sprinkle a layer of mozzarella cheese on top of the ricotta, then a layer of parmesan cheese. Lay the spinach on top of the cheeses. (This is also where you can add in any other favorite ingredients.)

Step Four: Roll it up! Place the rolls in the lasagna pan. Make sure to place the end of the roll on the bottom of the pan to avoid it un-rolling during the cooking process. (Some recipes will have you add the sauce in before you roll the noodles up, but that makes things a bit messier.)

Step Five: Pour last ½ of the sauce/meat mixture on top of the rolls. Sprinkle with remaining cheeses for extra flavor. Cover with tinfoil and place in a preheated 350° oven for 30-45 minutes, or until the cheeses have melted.