24 Jul 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
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).