I am a bit proud of my creation that looks like a work of art and tastes even better. Perfect for a special occasion; yet will impress anytime these are served. The ingredients give layer upon layer of flavor for a gourmet experience. Serve with extra sauce as an option for those who enjoy more with their pasta.
16 oz. box lasagna noodles (cook entire pkg. and pick out the best to use, which will be approximately 1/2 – 2/3 of the box), cooked al dente
12-16 oz. alfredo sauce
14-16 oz. marinara or spaghetti sauce
1 pkg pesto sauce mix (Knorr) mixed according to directions with two exceptions:
• Use milk or half and half in place of the water & oil
• Use ¾ cup milk or half and half – not 1 cup of liquid (this will make it thick)
15 oz. ricotta
1/2 lb. sweet Italian sausage
1 lb. ground hamburger
1 Tbl. garlic, chopped
1 med. onion
8 slices bacon, diced* (see directions below if using precooked bacon)
9 -12 oz. fresh spinach, cooked, squeeze dry of excess water
16 oz. (4 cups) Italian cheese blend or mozzarella
1 large egg, lightly beaten
2 ½ tsp. Italian seasoning
1/2 cup grated parmesan cheese
1 tsp. basil
1 tsp. oregano
1/4 tsp. fresh grated nutmeg
1/2 tsp. salt
1/2 tsp. Montreal steak seasoning
2/3 – 1 cup diced sundried tomatoes (drained well if packed in oil)
1/4 cup fresh parsley
Cook lasagna noodles until al dente, stirring often to separate. Cook until tender but they should still have a good bite to them.
Drain well and pour a little oil on and gently coat the noodles to prevent them from sticking.
Combine chopped bacon in a skillet over medium heat. Remove to a bowl. *If using precooked bacon, skip this step. Add ground beef, onion, garlic and sausage to the pan, cook completely through till there is no pink left in the meat.
Meanwhile grate the FRESH Parmesan cheese
If using fresh nutmeg, grate on any grater with fine holes. Fresh nutmeg is found in the spice isle. It lasts for years in the bottle it comes packaged in and has a wonderfully distinct flavor not found in the pre-ground nutmeg.
Place cooked meat mixture in a large bowl along with remaining filling ingredients, including the cooked bacon OR precooked bacon directly from the package, diced small.
Pour the marinara and approx. 1/3 of the bottle of Alfredo sauce in the bottom of a 9×13 cake pan, mix with spatula.
Lay a lasagna noodle out on a cutting board and spoon about 2/3 – 3/4 cup of the filling on the noodle.
Begin at one end and roll the lasagna noodle up.
Place the noodle in the pan with the seam side against the pan or another noodle.
Continue with the remaining noodles. (This is more than one batch of lasagna rolls. The recipe listed will not make this many.)
Pour remaining alfredo over the noodles, spooning a bit on top of each; distributing evenly.
Prepare the basil pesto sauce according to above directions. Spoon the the pesto sauce over the alfredo sauce.
Bake at 350 degrees for 40 minutes or until the lasagna rolls are heated through.
Carrie Groneman’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2014
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