Meaty Lasagna Roll-Ups

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• 2 tablespoons olive oil
• 1 pound lean ground beef
• ½ pound bulk ground pork sausage
• 1 cup diced yellow onion
• 2 teaspoons + 1 teaspoon minced garlic
• 6 ounce can tomato paste
• 2 teaspoons dried basil
• 1 teaspoon oregano
• 1 teaspoon dry thyme leaves
• ½ teaspoon fennel seed (lightly crushed, see note)
• ½ teaspoon + ½ teaspoon salt
• As Needed black pepper
• ¼ teaspoon crushed red pepper flakes (optional)
• 28 ounces canned crushed tomatoes (San Marzano or other high quality Italian tomatoes)
• 2 cups low sodium beef broth
• 2 teaspoons sugar
• 12 each lasagna noodles
• 1 ½ cups shredded part-skim mozzarella cheese
• 15 ounces part-skim ricotta cheese
• 1 each egg
• ½ cup grated Parmesan cheese (divided)
• ¼ cup chopped fresh basil (plus additional for garnish)
• ¼ teaspoon freshly ground black pepper

1. For the Extra Meaty Easy Homemade Spaghetti Sauce: Add olive oil to a non-reactive pot or Dutch oven and place over MEDIUM heat. Add ground beef, ground pork, onion and garlic and cook, stirring to break up the meat until crumbly and browned with no pink remaining. Drain off excess grease. Stir tomato paste into the mixture and cook for a minute or two and then add basil, oregano, thyme, salt, pepper, fennel seed and crushed red pepper (if using). Cook, stirring, until well combined. Add crushed tomatoes, beef broth and sugar and stir to combine.
2. For the Extra Meaty Easy Homemade Spaghetti Sauce: Increase heat to MEDIUM-HIGH and bring mixture to a boil. Reduce heat to LOW and allow to simmer, uncovered, for at least 30 minutes while you cook your pasta
3. For the Roll-Ups: Bring a large pot of water to boil and prepare lasagna noodles according to package directions. Immediately rinse cooked noodles with cold water until cool enough to handle and drain well.
4. For the Roll-Ups: In a medium mixing bowl combine the ricotta, egg, garlic, 1/4 cup Parmesan, basil, salt and pepper.
5. For the Roll-Ups: Preheat oven to 350 degrees F. Spoon enough of the Extra Meaty Easy Homemade Spaghetti Sauce into a 13- x 9-inch baking dish to lightly coat the bottom (about 1 cup). Reserve remaining sauce.
6. For the Roll-Ups: Lay one cooked noodle out on top a sheet of aluminum foil or wax paper. Spoon a couple tablespoons of the ricotta mixture on the noodle and spread it out evenly with the back of a spoon. Spread some of the meat sauce mixture over the ricotta and roll the lasagna noodle up. Use a spatula to transfer the roll-up to the baking dish and set it down sideways, seam side down. Repeat with remaining noodles, ricotta mixture, and sauce. A standard 13" x 9" baking dish will hold 3 across if roll-ups are placed sideways. You should be able to fit all 12 roll-ups snugly in the baking dish.
7. For the Roll-Ups: Spoon the remaining sauce mixture over the top of the roll-ups and sprinkle with mozzarella and remaining 1/4 cup of Parmesan cheese. Spray the backside of a large piece of foil with non-stick cooking spray and cover the dish, coated side down. The non-stick spray will prevent the melted cheese from sticking to the foil.
8. For the Roll-Ups: Bake for 30 minutes. Remove foil and continue to bake for an additional 5 to 10 minutes, until sauce is bubbly. Remove from oven and allow to sit for 5 minutes before serving.