Freezer-Friendly Sausage Lasagna Rolls

Heat oven to 350°F. Cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well. Spray 11x8-inch (2-quart) glass baking dish with cooking spray. Spread 1/2 cup of the pasta sauce in bottom of baking dish.

Meanwhile, in 10-inch skillet, cook Italian sausage, onion and garlic over medium-high heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink. Drain, if necessary. Add spinach and basil leaves; cook 1 to 2 minutes or until spinach is wilted. Stir in 1 cup of the pasta sauce. Turn off heat; cool 10 minutes. Stir in 1 cup of the mozzarella cheese.

Spread each cooked lasagna noodle with 2 tablespoons ricotta cheese to within 1 inch of one short end. Top with 1/2 cup Italian sausage mixture; roll up firmly toward unfilled end. Repeat with remaining noodles. Place rolls, seam side down, in baking dish. Pour remaining 1 cup pasta sauce over rolls.

Cover pan tightly with foil. Bake 35 to 45 minutes or until hot and bubbly. Sprinkle with remaining 1 cup mozzarella cheese. Bake uncovered 3 to 5 minutes or until cheese is melted. Let stand 5 minutes before serving.

To Make Ahead and Freeze: Line 15x10x1-inch pan with foil. Place unbaked rolls, seam side down, in pan; cover loosely with foil. Freeze about 1 hour or until firm. Place frozen rolls in large resealable freezer plastic bag; label. Freeze up to 3 months. To bake 8 lasagna rolls: Remove rolls from freezer; thaw in refrigerator overnight, but no longer than 24 hours. Spray 11x8-inch (2-quart) glass baking dish with cooking spray. Spread 1/2 cup pasta sauce in bottom of baking dish. Remove thawed rolls from bag; place rolls, seam side down, in baking dish. Cover with foil. Heat oven to 350°F. Pour 1 cup pasta sauce over and around rolls in baking dish. Cover tightly with foil; bake 55 to 65 minutes or until hot and bubbly. Sprinkle with 1 cup mozzarella cheese; bake uncovered 3 to 5 minutes or until cheese is melted. Let stand 5 minutes before serving.