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1.
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Get a large pot of water on the stove to boil, salting it until it tastes like the sea.
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Cook the lasagna noodles according to the package directions until tender but not too soft (it will cook more in the oven).
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2.
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In the meantime, heat the canola and olive oil in a large skillet over medium high heat.
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Add all of the meat and brown it until it is all thoroughly cooked through.
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Add in the mushrooms and let them get soft.
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Salt the mixture to taste, splash in the Worcestershire and give it a good stir.
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Then take it off the heat and let it cool so that it wont scramble the eggs in the filling.
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3.
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While that is cooling, combine the first amount of ricotta, Parmesan, eggs, nutmeg and parsley in a large bowl.
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Add the cooked and cooled meat mixture into the bowl with it and stir it all together to make the meaty, savory filling.
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Taste for salt, and add more if needed.
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4.
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Drain the lasagna noodles when done and lay each individual noodle out as soon as they are cool enough to handle so that they dont stick together.
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In another bowl, combine the second amount of ricotta with the marinara.
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Now you are ready to make the roll ups!
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5.
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Prepare a 9 x 13 lasagna pan by greasing the bottom with a little of the creamy marinara.
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On each laid out noodle, spread a 1/4 cup portion of the meat filling, and then carefully roll up the noodle.
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Lay it seam side down in the lasagna pan and repeat with the rest of the noodles.
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Now, a normal box of lasagna contains 20 noodles, and usually 1 or 2 end up breaking in the box or while cooking.
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The filling is enough to fill 18 meaty lasagna roll ups.
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Once all of the noodles are rolled up and in the greased pan, top it all evenly with the remainder of the creamy marinara.
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Then sprinkle generously with the shredded mozzarella.
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6.
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Now, you can go ahead and bake this right away if you prepare it the day you need it.
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The absolute beauty of this dish and what makes it great for entertaining is to prepare it to this point the day before, and refrigerate until the next day.
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Then it just sits and gets all of the flavors melding overnight (isnt pasta always better the next day).
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And you can just relax when company comes and throw it in the oven; no fuss, no muss and no kitchen mess!
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You will cook the meaty lasagna roll ups at 350 F for about 25 minutes, until it is all bubbly and heated through.
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7.
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The roll ups make it so much easier to scoop out and servethere is no cutting necessary!
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They are just perfect little individual packages.
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Two meaty lasagna roll ups are a very generous and filling serving although I admit I sometimes eat three in a sitting because they are just too good.
