Lasagna Roll-Ups

Instructions

Sauce: 

The first step in this recipe is to make the sauce. If you have chosen to use your favourite sauce from a jar (totally acceptable) you can obviously skip this step. 

1. Add the Tbsp of olive oil to a heavy bottomed pot over medium high heat. Add the onions, and cook until softened. About 3 minutes. 
2. Add the garlic and cook for about 1 minute, then add the tomatoes to the mix. 
3. Add the basil and some salt to the mixture, Lower the heat to keep this at a simmer and cook covered for 20 minutes. 
4. Once the sauce has simmered, check the flavour. Add the balsamic vinegar and check flavours again. If you need to add more salt and some pepper do so now. 
5. Using an immersion blender, blend the sauce to bring it to a pureed form. Turn off heat and set aside. 

Filling: 

1. While the sauce is bubbling away, you can begin to sauté your meat. Combine the beef and sausage with the olive oil in a deep frying pan. Fry over medium heat until the meat has been cooked through and all traces of pink are absent. Be sure to break up the meat while cooking so it becomes a crumbly mixture. 
2. Add the cooked meat to your sauce. 
3. Take out a 9 x 13 lasagna pan. Spray with non-stick spray. 
4. Remove one lasagna noodle and lay it out on the counter. Spread the meat mixture (about 2 tbsp) down the centre of the noodle just to the inside edge. Sprinkle 1/2 Tbsp of mozzarella, and 1/2 Tbsp of parmesan over the sauce. 
5. Roll the noodle beginning at one end all the way to the other end. Place seam side down in your pan. Repeat with all 12  noodles. 
6. Take remaining sauce and spoon it over each noodle top. 
7. Take the mozzarella and Parmesan and sprinkle over top of the noodles. 
8. Bake in the oven for 20 minutes until bubbling and tops have browned. 
9. Serve with a garnish of an olive oil drizzle, fresh basil, finishing salt (Maldon) and pepper.