Make Ahead Meat Lovers' Lasagna Roll-Ups

I would love a Freezer Friday series!! Cooking for one and making some for now & freezing the rest would be amazing!

I love your recipes.  This one is a real keeper!  Thank you for doing this.  Keep it coming for us singles as Karly said!

I love lasagna, ad your looks yum!  I was thinking about making spaghetti tomorrow for dinner, after seeing your lasagna post, I think this is what I will make instead.

INGREDIENTS

EXTRA MEATY EASY HOMEMADE SPAGHETTI SAUCE:

• 1 28-ounce can crushed tomatoes
• 2 cups low sodium beef broth
• 2 teaspoons sugar
• 2 tablespoons olive oil
• fresh ground black pepper to taste
• 1/4 teaspoon crushed red pepper flakes optional
• 1 pound lean ground beef
• 1/2 pound bulk ground pork sausage
• 1 cup diced yellow onion
• 1/2 teaspoon fennel seed lightly crushed
• 1/2 teaspoon salt
• 2 teaspoons minced garlic
• 1 6 ounce can tomato paste
• 2 teaspoons dried basil
• 1 teaspoon oregano
• 1 teaspoon dry thyme leaves

ROLL-UPS:

• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 12 lasagna noodles
• 1-1/2 cups shredded part-skim mozzarella cheese
• 1 15 ounce container part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese divided
• 1/4 cup chopped fresh basil plus additional for garnish
• 1 egg
• 1 teaspoon minced garlic

INSTRUCTIONS

FOR THE EXTRA MEATY EASY HOMEMADE SPAGHETTI SAUCE:

1. Add olive oil to a non-reactive pot or Dutch oven and place over MEDIUM heat. Add ground beef, ground pork, onion and garlic and cook, stirring to break up the meat until crumbly and browned with no pink remaining. Drain off excess grease. Stir tomato paste into the mixture and cook for a minute or two and then add basil, oregano, thyme, salt, pepper, fennel seed and crushed red pepper (if using). Cook, stirring, until well combined. Add crushed tomatoes, beef broth and sugar and stir to combine.
2. Increase heat to MEDIUM-HIGH and bring mixture to a boil. Reduce heat to LOW and allow to simmer, uncovered, for at least 30 minutes while you cook your pasta

FOR THE ROLL-UPS:

1. Bring a large pot of water to boil and prepare lasagna noodles according to package directions. Immediately rinse cooked noodles with cold water until cool enough to handle and drain well.
2. In a medium mixing bowl combine the ricotta, egg, garlic, 1/4 cup Parmesan, basil, salt and pepper.
3. Preheat oven to 350 degrees F. Spoon enough of the Extra Meaty Easy Homemade Spaghetti Sauce into a 13" x 9" baking dish to lightly coat the bottom (about 1 cup). Reserve remaining sauce.
4. Lay one cooked noodle out on top a sheet of aluminum foil or wax paper. Spoon a couple tablespoons of the ricotta mixture on the noodle and spread it out evenly with the back of a spoon. Spread some of the meat sauce mixture over the ricotta and roll the lasagna noodle up. Use a spatula to transfer the roll-up to the baking dish and set it down sideways, seam side down. Repeat with remaining noodles, ricotta mixture, and sauce. A standard 13" x 9" baking dish will hold 3 across if roll-ups are placed sideways. You should be able to fit all 12 roll-ups snugly in the baking dish.
5. Spoon the remaining sauce mixture over the top of the roll-ups and sprinkle with mozzarella and remaining 1/4 cup of Parmesan cheese. Spray the backside of a large piece of foil with non-stick cooking spray and cover the dish, coated side down. The non-stick spray will prevent the melted cheese from sticking to the foil.
6. Bake for 30 minutes. Remove foil and continue to bake for an additional 5 to 10 minutes, until sauce is bubbly. Remove from oven and allow to sit for 5 minutes before serving.