Recipes and Cooking Rolled Lasagna Florentine 2.0 (1) 1 Review Lasagna is the perfect freezer meal. Make this rolled version with spinach on a rainy day to have on hand the next day your schedule is too busy to make dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 17, 2019 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 35 mins Freeze Time: 0 mins Stand Time: 0 mins Bake Time: 1 hrs 15 mins Total Time: 35 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 egg, lightly beaten 1 15 ounce carton ricotta cheese ¼ teaspoon salt ¼ teaspoon ground black pepper 1 8 ounce package (2 cups) shredded Italian cheese blend 1 10 ounce package frozen chopped spinach, thawed and squeezed dry 12 dried lasagna noodles, cooked according to package directions 2 cup Tomato Base 1 cup Ground Beef Base 1 ½ teaspoon dried Italian seasoning, crushed ¼ teaspoon fennel seeds, crushed Ground Beef Base 4 pound ground beef 1 ½ cup chopped onions (3 medium) 1 cup chopped carrots (2 medium) ½ cup chopped celery (1 stalk) 4 cloves garlic, minced 1 teaspoon salt ½ teaspoon ground black pepper Tomato Base 2 tablespoon olive oil 5 cloves garlic, minced ¼ teaspoon crushed red pepper 2 28-ounce cans diced tomatoes, undrained ½ cup dry red wine ⅓ cup tomato paste 2 teaspoon packed brown sugar 1 teaspoon salt Directions In a medium bowl combine egg, ricotta cheese, salt, and pepper. Stir in 1 cup of the Italian cheese blend and the spinach. Spread mixture over cooked lasagna noodles. Starting from a narrow end, roll up each noodle. For meat sauce, in a medium bowl combine Tomato Base, Ground Beef Base, Italian seasoning, and fennel seeds. Spread 1/2 cup of the meat sauce in the bottom of a 2-quart rectangular baking dish.* Arrange lasagna rolls on top of sauce in baking dish. Top with the remaining meat sauce and sprinkle with the remaining 1 cup Italian cheese blend. Cover baking dish with plastic wrap. Place casserole in a resealable freezer bag. Seal and freeze for up to 2 months. To serve, thaw in the refrigerator overnight. Preheat oven to 350°F. Remove plastic wrap; cover with greased or nonstick foil. Bake for 1 1/4 to 1 1/2 hours or until heated through. Ground Beef Base In a 5- to 6-quart Dutch oven cook ground beef, onions, carrots, celery, and garlic over medium heat until meat is browned, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in salt and pepper. Tomato Base In a large saucepan heat oil over medium heat. Add garlic and crushed red pepper; cook and stir for 3 to 4 minutes or until garlic is golden. Carefully add tomatoes, wine, tomato paste, brown sugar, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 30 for 40 minutes or until slightly thickened and reduced by about one-third, stirring occasionally. (You should have about 5 1/2 cups.) *Tip: To avoid tying up the baking dish in the freezer for weeks, try this method. Line a 2-quart rectangular baking dish with plastic wrap. Prepare the lasagna using the lined dish and freeze overnight. When frozen, lift out the plastic wrap-lined food, place it in the freezer bag, and freeze for up to 2 months. When ready to thaw, remove the plastic wrap and return the food to the original baking dish. Thaw and bake as directed. Rate it Print Nutrition Facts (per serving) 562 Calories 26g Fat 48g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 562 % Daily Value * Total Fat 26g 33% Saturated Fat 14g 70% Cholesterol 115mg 38% Sodium 970mg 42% Total Carbohydrate 48g 17% Total Sugars 6g Protein 33g Vitamin C 18.9mg 95% Calcium 537mg 41% Iron 3.8mg 21% Potassium 742mg 16% Folate, total 196.5mcg Vitamin B-12 0.8mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.