Instructions

• Combine the cheese filling mixture in a medium bowl and set aside. Take ½ cup of the marinara sauce and spread it on the bottom of a 9 x 13-inch baking dish.
• Preheat oven to 375° and bring a large pot of salted water to a boil.
• While the water is heating up, heat olive oil over medium heat and add the diced onions. Let them soften for 10 minutes.
• Add the ground beef and sausage and increase heat to medium-high. Cook for 8-10 minutes, or until cooked through. Add garlic during the last minute. Drain excess grease.
• Add the chicken broth and use a silicone spatula to clean the bottom and sides of the pot. Add the remaining marinara sauce along with the 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 a 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, and reserve the rest.
• Roll up the noodles tightly, and transfer them to the baking dish, seam side down. Top with remaining meat sauce, then sprinkle with remaining mozzarella.
• Spray foil with nonstick cooking spray and place it spray-side-down on top of the baking dish.
• Bake for 35 minutes. If desired, remove foil and broil at 450° to brown the top more, watching it carefully.
• Remove and garnish with fresh parsley prior to serving.