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Beef and Spinach Lasagna Rolls

½ pound ground beef
½ pound ground pork
3 cups fresh spinach leaves
10-12 wide lasagna sheets
1 tsp dried sage
1 tsp thyme
1 tsp oregano
1 Tbsp minced garlic
1 egg
8 ounces fresh ricotta cheese
½ tsp salt
½ tsp pepper
4 cups Newman’s Own® Sockarooni Sauce
½ cup grated parmesan cheese

Heat oven to 375°F. Prepare noodles according to package directions, cooking until they are soft but firm enough to handle without breaking easily.

Add the ground beef, pork, sage, thyme, and oregano to a large skillet over high heat. Cook until the meat is just browning. Lower the heat to medium, then add the garlic and spinach, stirring gently until the spinach is wilted.

In a small bowl, combine the egg, ricotta cheese, salt, and pepper. Pour 1 cup of Newman’s Own® Sockarooni Sauce into the baking dish, making sure the bottom is covered.

Place a sheet of lasagna on a flat surface. Spread one Tbsp of the ricotta mixture over the lasagna. Cover the ricotta with a spoonful of the meat and spinach mixture. Roll the covered noodle up from one end to the other. Place the lasagna in the pan and repeat with the remaining noodles, ricotta and meat. When complete, cover the noodles with the remaining sauce.

Cover and bake for 25-30 minutes or until the sauce is bubbling. Carefully place one or two rolls on a serving plate and top with extra sauce from the baking dish. Sprinkle with parmesan cheese before serving.

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