This meal is such a feast for your eyes that you’d think it’s difficult to assemble. Fear not! While it takes some patience to spread the ricotta and roll, there’s nothing tricky here. A rich meat sauce bubbles up on the sides, warming the spirals while the frilly tops get crisp. Cook, relax and enjoy!
What you'll need: 5 oz onion
1 clove garlic
8 oz sweet italian sausage
8 oz ground beef
28 oz finely chopped tomatoes
1 pound lasagna noodles
8 oz ricotta cheese
3 oz baby spinach
0.75oz fresh basil
4 oz mozzarella cheese
Equipment: large pot
Recipe steps: 1. Cook aromatics
Bring a large pot of salted water to a boil. Peel and finely chop onion and garlic. Heat 1 tablespoon oil in a large pot over medium-high. Add onion and garlic and cook until just beginning to brown, 3 minutes.
Preheat oven to 450°F. Add sweet Italian sausage and ground beef to pot and season with salt. Cook, breaking up meat and sausage into small bits until cooked through, about 3 minutes. Add tomatoes and season with salt. Let simmer while you cook the lasagna noodles.
Add 10 noodles to boiling water (reserve remaining for another use) and cook until al dente, about 10 minutes. Drain and lay them out on a clean work surface.
Spread 1 cup sauce in a baking dish (about 2 quarts). Divide ricotta among noodles (1–2 tablespoons), spreading to cover each. Spread ¼ cup meat sauce on each noodle then top with spinach and basil leaves. Season with salt.
Starting at one end, roll up noodles snugly then arrange in pan, spiral side up. Tuck in any loose leaves or meat bits.
Tear mozzarella into small bits. Spoon remaining meat sauce around assembled rolls then tuck in mozzarella. Cover with foil and bake for 5 minutes. Uncover and continue baking until browned and bubbling, about 15 minutes. Enjoy!