16 uncooked lasagna noodles
1 pound ground chuck
1/2 pound ground Italian sausage
2 garlic cloves, minced
1/2 cup chopped onion
3 1/2 cups marinara sauce, divided
2 containers (15 ounce each) Frigo® Whole Milk Ricotta Cheese
1 9-ounce package thawed frozen spinach, drained and squeezed dry
2 teaspoons ground oregano
1 teaspoon ground basil
2 tablespoons finely chopped fresh parsley leaves
2 cups Frigo® Mozzarella Cheese, shredded
1/4 cup Frigo® Shredded Parmesan cheese
In a large pot, cook lasagna noodles as directed on package. Rinse with hot water and drain.
Heat a large skillet over medium high heat. Add the garlic and onion and saute until transluscent, about 1 minute. Add the beef and sausage and cook until no longer pink, about 7 minutes; drain. Add 2 cups of the marinara sauce and stir. Reduce heat to low; simmer uncovered 10-12 minutes, stirring occasionally. Remove from heat.
In a small bowl, mix Frigo® Whole Milk Ricotta Cheese, spinach, oregano, basil, parsley and egg. Spread about 3 tablespoons Frigo® Whole Milk Ricotta Cheese mixture over each cooked lasagna noodle, leaving about 1 inch room at the end. Spoon about 1/4 cup meat mixture over the Frigo® Whole Milk Ricotta Cheese. Roll up firmly. Spray two 13x9-inch (3 quart) glass baking dishes with cooking spray. Place roll-ups in baking dishes, seam side down.
Pour the remaining 1 1/2 cups marinara sauce over the foll-ups in each baking dish. Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly. Sprinkle each baking dish with 1 cup Frigo® Mozzarella Cheese; bake uncovered 3 to 5 minutes longer or until cheese it melted. Top with Frigo® Shredded Parmesan Cheese. Let stand 5 minutes before serving.