30 min 
Easy 
Meat
- Ground Beef 1/2 lbs
- Mild Italian Sausage 1/2 lbs
- Garlic Cloves (minced) 2
- Lasagna Noodles 10
- Mozzarella Cheese (shredded) 2 Cups
- Parmesan Cheese 1/2 Cup
- Ricotta Cheese 1 Carton
- Dried Basil 1 tsp
- Fresh Parsley (minced) 2 tbsp
- Granulated Sugar
- Ground Pepper Pinch
- Pomi Crushed Tomatoes 1 Box
- Pomi Tomato Paste 6 oz
- Water 1/3 of a Cup
- Sweet Onion (diced) 1/2
Preparation
- Cook lasagna noodles according to box directions. Drain and set aside. Be careful when handling so you don’t rip or break any of the noodles.
- Lay each noodle side by side, flattened. Add a thin layer of ricotta to each and top with a thin layer of mozzarella cheese. Roll each noodle into a roll-up, and set aside.
- In a large saucepan, cook beef, sausage, garlic, and onion until browned. Stir in Pomi crushed tomatoes, Pomi tomato paste, sugar, water, parsley salt, pepper and basil. Reduce to a simmer and let cook for 25 minutes (stir occasionally)
- Preheat oven to 350.
- Fill bottom of pan with meat sauce until about an inch to 1 1/2 inches are filled. Top the meat sauce with the lasagna roll ups and add a little bit more meat sauce. Sprinkle the top with more mozzarella and parmesan cheese.
- Bake for 12 minutes (covered) and another 12 minutes (uncovered) or until cheese is bubbly.
- Allow to cool and serve.
