Traditional lasagna gets all rolled up in this easy dinner. The cheese mixture -- ricotta and spinach -- fills rolled lasagna noodles, while savory homemade meat sauce coats the top and bottom.
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
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.
FROM THE TEST KITCHEN
To avoid tying up the baking dish in the freezer for weeks, try this method. Line a 2-quart rectangular baking dish with plastic wrap. Prepare the lasagna using the lined dish and freeze overnight. When frozen, lift out the plastic wrap-lined food, place it in the freezer bag, and freeze for up to 2 months. When ready to thaw, remove the plastic wrap and return the food to the original baking dish. Thaw and bake as directed.