Ingredients
Equipment
Method
- Combine the cheese filling mixture in a medium bowl and set aside. Spread ½ cup of the marinara sauce on the bottom of a 9 x 13-inch baking dish.
- Preheat oven to 375°F (190°C) and bring a large pot of salted water to a boil.
- Heat olive oil over medium heat in a large pot and add the diced onions. Cook for 10 minutes until softened.
- Add the ground beef and sausage. Increase heat to medium-high. Break up the meat with a spatula until finely crumbled. Cook for 8-10 minutes, or until cooked through. Add garlic during the last minute. Drain excess grease.
- Add the chicken broth and scrape the bottom and sides of the pot to loosen any browned bits. Add the remaining marinara sauce, Worcestershire sauce, and hot sauce. Bring to a boil, then reduce to a simmer.
- Let the sauce simmer gently while you boil the lasagna noodles to al dente according to package instructions. Drain and rinse with cold water.
- Line the noodles up on parchment or wax paper.
- Spread an even layer of the cheese mixture over each lasagna noodle, about 2 ½ tablespoons each.
- Spread ¼ cup of sauce over each noodle, reserving the rest.
- Roll up the noodles tightly, keeping the filling inside, and transfer them to the baking dish, seam side down. Top with the remaining meat sauce, then sprinkle with the remaining mozzarella.
- Spray foil with nonstick cooking spray and place it spray-side-down on top of the baking dish to prevent the cheese from sticking.
- Bake for 35 minutes. If desired, remove foil and broil at 450°F (230°C) to brown the top, watching carefully.
- Remove from oven and garnish with fresh parsley before serving.
Nutrition
Notes
Shred cheese fresh from a block for better melting and taste. Low-moisture whole milk mozzarella melts best. Worcestershire sauce and hot sauce enhance flavor without making the dish spicy. To add spinach, sauté 2-3 cups of chopped spinach until wilted, cool, and mix into the cheese filling, or use thawed and dried frozen spinach.