Lasagna roll-ups

Directions

1. Bring a large pot of water to a boil over high heat. Season well with salt and cook the lasagna noodles according to the package directions or until al dente. Drain and set aside in a single layer on a sheet pan covered with a piece of plastic wrap or a damp kitchen towel.
2. Set a large sauté pan over medium heat and add one tablespoon of pesto along with the spinach. Season with salt and cook, stirring frequently, just until wilted then transfer to a large bowl. Add the ricotta to the bowl along with the Parmigiano-Reggiano, egg, and nutmeg, and season with salt and pepper. Stir in two to three more tablespoons of pesto and set aside.
3. Turn the heat under the pan up to medium-high. Add in the oil and ground beef and cook, stirring occasionally, until golden and cooked through, about seven to 10 minutes. Turn the heat down to low, season with salt and pepper, and stir in three cups of tomato sauce. Remove the pan from the heat and set aside to cool slightly.
4. If you’re prepping ahead and plan on freezing portions of two, set out four-six- by-eight-inch foil pans or freezer-to-oven safe containers. Spread about one-quarter cup of the meat sauce into each and set aside. If making a full batch immediately, lightly grease a nine by 12-inch baking dish with oil or non-stick cooking spray, spread one cup of sauce across the bottom of the dish, and assemble and cook as directed above.
5. Lay the lasagna noodles out on a clean work surface, divide over the ricotta mixture, and spread down the middle of each. Top with a strip of the sauce and gently roll up into spirals. Place the lasagna roll-ups into the prepared pans, spoon over the remaining one cup of plain tomato sauce, and scatter with mozzarella. Cover and transfer the pans to freezer bags for the best storage. Store in the fridge for up to three days or in the freezer for up to three months.
6. To cook the roll-ups, heat your oven to 400º F. Lightly grease a piece of foil with non-stick cooking spray and loosely cover the lasagna, greased side down. Bake for 30 minutes from fresh or for about one hour from frozen or until heated through. Remove the foil and cook for an additional 10 minutes or until golden brown and bubbling.
7. Allow the lasagna roll-ups to sit for five to 10 minutes before serving. Enjoy!