|Potluck Lasagna Roll-Ups|
**Potluck Lasagna Roll-Ups**
1 lb. lasagna noodles
1 tablespoon olive oil
1/2 small onion, chopped finely
2 large cloves fresh garlic, minced
1/4 cup red wine
1/2 lb. lean ground beef ore lean Italian sausage, browned
1 teaspoon salt
1 teaspoon freshly ground pepper
5 cups marinara sauce
15 oz. ricotta cheese
10 oz. spinach, wilted and squeezed dry
1/4 cups basil pesto
2 large egg, lightly beaten
1/3 cup freshly grated Parmesan cheese
1 to 2 cups grated mozzarella
3 tablespoons fresh chopped parsley for garnish
Preheat oven to 375 degrees F. Cook noodles according to package directions. Drain well and spread them out so they don’t stick together.
Heat oil in a large skillet over medium-high heat. Add the onion and garlic. Cook until the mushrooms have released their moisture. Add the wine and cook until thickened and a bit sticky. Remove to a large mixing bowl. Deglaze the skillet with a splash more of red wine. Add the beef/sausage. Cook until browned. Break into little chunks and add to the mushroom mixture, along with the salt, pepper and marinara sauce.
In a separate, medium bowl, combine the ricotta, spinach, basil pesto, and eggs.
Spread 1 cup of the marinara mixture in the bottom of an oiled 9 x 13 glass cake pan. Spread about 2 tablespoons of the ricotta mixture onto each lasagna noodle. Top with about 2 tablespoons of the marinara mixture. Sprinkle with a little grated mozzarella and Parmesan cheese. Roll up the noodles and stand them on end, side by side in the baking dish. Once this is done, spoon the remaining marinara mixture over the top of the roll-ups. Top evenly with the Parmesan and Mozzarella. Sprinkle the parsley over the top. Cover loosely with foil and bake for 45 minutes. Uncover and bake an additional 10 to 15 minutes.
The recipe is based on one from chindeep.com
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