Rolled Lasagna Florentine

1. 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.

2. For meat sauce, in a medium bowl combine Tomato Base, Ground Beef Base, Italian seasoning, and fennel seeds.

3. 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.

4. Cover baking dish with plastic wrap. Place casserole in a resealable freezer bag. Seal and freeze for up to 2 months.

5. 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

1. 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

1. 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.

2. 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.