Rich and Spicy Bi-Saucy Lasagna Roll-Ups

This is one of my very favorite variations on a traditional Lasagna. The roll-ups create individual perfect portions that are removed easily with a serving spatula without the typical mess of the 1st piece of lasagna cut from the pan.

Ingredients:
8-10 Ruffled Lasagna Noodles (cooked to al dente, and I prefer Barilla)
8 Oz Container Ricotta Cheese (I prefer Whole Milk but you can use skim or low fat)
1 egg beaten
4-6 heaping tablespoons of Prepared Pesto (I use Wegman's from the olive bar and drain off most of the olive oil)
1 Jar Garlic Alfredo Sauce (or make your own)
1 Jar Roasted Garlic Red Spaghetti Sauce (or make your own)
1 link or 1/4 lb HOT Italian Sausage (remove casing if link)
1 lb ground beef
16 oz package Mozzarella Cheese

To Prepare:
Boil noodles per package instructions and cool in bowl of cold water
In a medium skillet heat a small amount of EVOO
Add Italian Sausage and ground beef to skillet and cook thoroughly
While meat is cooking mix the Ricotta, Pesto, 1/2 package of mozzarella and beaten eggs in a medium mixing bowl.
Drain meat on Paper towels and place in bowl
Drain noodles and lay flat on paper towels.
In the bottom of a 9X12 rectangular glass baking dish pour 1/2 jar of Red Sauce and spread evenly.
On a flat surface lay out your noodles (I do them 2 at a time)
Spoon Alfredo Sauce onto each noodle from end to end and edge to edge.
Spoon Meat onto each noodle end to end down the middle.
Spoon Ricotta Mixture onto each noodle end to end and edge to edge.
Fold the noodle in thirds inward onto itself.
Place the roll-up into the baking dish.
When all roll-ups are in the baking dish (mine holds 8 roll-ups) Cover with remaining Red Sauce.
If you like your Lasagna extra saucy use 2 jars of red sauce.
Cover with Aluminum foil and Bake for 45 minutes at 350 degrees
Remove Aluminum foil - drizzle remaining alfredo sauce over top and cover with remaining mozzarella cheese. Bake additional 10-15 minutes or until cheese is bubbly and beginning to brown.
Remove and allow to cool for ~10 minutes before serving.
I will add a pic the next time I make it.