This twist on a classic dish delivers on taste but is easier to bake up and serve. Lasagna noodles are filled with a beef Bolognese sauce and cheese and then rolled up and baked until done. A perfect make ahead meal which is freezer friendly. For two smaller meals, divide up the rolls to make one dish for now and to freeze one for later.

• 3 tbsp (45 mL) extra virgin olive oil, divided
• 1 small onion, finely chopped
• 1 EACH stalk celery and carrot, finely chopped
• 2 cloves garlic, minced
• 2½ cups (625 mL) tomato basil pasta sauce
• Salt
• ½ lb (250 g) Extra Lean Ground Beef
• 2 tbsp (30 mL) tomato paste
• ¼ tsp (1 mL) hot pepper flakes
• ½ cup (125 mL) ricotta cheese
• 1 cup (250 mL) shredded mozzarella cheese, divided
• 3 tbsp (45 mL) chopped fresh parsley or basil
• 6 dry lasagna noodles
• 2 tbsp (30 mL) grated Parmesan cheese

Heat 2 tbsp (30 mL) of the oil over medium heat in a saucepan; cook onion, celery, carrot and garlic, stirring, for about 4 minutes or until softened and starting to brown. Stir in pasta sauce and ½ tsp (2 mL) salt; bring to a simmer. Reduce heat and simmer, stirring occasionally, for about 8 minutes or until slightly thickened. Set aside.

Heat remaining oil over medium-high heat in a nonstick skillet. Cook beef, stirring often and use the back of the spoon to break up meat into smaller pieces for 8 to 10 minutes or until beef is browned. Drain, if necessary. Stir in tomato paste, hot pepper flakes and ¼ tsp (1 mL) salt. Stir in ¾ cup (175 mL) of the tomato sauce, ricotta cheese, ½ cup (125 mL) of the mozzarella cheese and parsley; set aside.

Meanwhile, cook lasagna noodles in a large pot of boiling salted water for about 8 minutes or until al dente. Drain well and rinse with cold water. Lay flat on a damp tea towel.

Spread remaining tomato sauce into an 11 x 7 inch (28 x 17.5 cm) greased baking dish. Spread one-sixth of the beef mixture evenly onto 1 of the lasagna noodles. Roll up jelly-roll style. Repeat with remaining filling and lasagna noodles. Using a serrated knife, cut each roll in half to make 2 spirals. Place cut side up on sauce in the dish. Sprinkle remaining mozzarella and Parmesan cheese over top.

Cover and bake in preheated 375ºF oven for about 40 minutes or until heated through and bubbly. Uncover and bake for about 5 minutes until lightly browned