Sausage Lasagna Rolls Recipe

Sausage Lasagna Rolls Recipe


12 lasagna noodles

1 pound bulk Italian sausage

2 jars (26 ounces each) spaghetti sauce

1 carton (15 ounces) ricotta cheese

2 cups shredded part-skim mozzarella cheese, divided

3/4 cup shredded Parmesan cheese, divided

1 egg

2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes

2-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed

2 teaspoons lemon juice

1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

1 teaspoon grated lemon peel

1 teaspoon coarsely ground pepper

1/2 teaspoon salt

How to make it

Preheat oven to 350°. Cook noodles according to package directions.

Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce.

In a large bowl, combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, parsley, rosemary, lemon juice, thyme, lemon peel, pepper and salt. Drain noodles. Spread 2 tablespoons cheese mixture on each noodle; carefully roll up.

Spread 2/3 cup meat sauce into each of two greased 11×7-in. baking dishes. Place roll-ups seam side down over sauce. Top with remaining meat sauce. Sprinkle with remaining mozzarella and Parmesan cheeses.

Cover and bake 45-50 minutes or until bubbly. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 50-60 minutes or until bubbly.
Yield: 2 casseroles (6 servings each).