Sausage Lasagna Rolls Recipe
- 12 lasagna noodles
- 1 pound Johnsonville® Mild Ground Italian Sausage
- 2 jars (26 ounces each) spaghetti sauce
- 1 carton (15 ounces) ricotta cheese
- 2 cups (8 ounces) 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
- 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 the 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-in. x 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 freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 45-50 minutes or until bubbly.
- To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly. Yield: 2 casseroles (6 servings each).
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Sausage Lasagna Rolls(7)
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Very easy and really good. Since there are only two of us I divided it into thirds. Only problem is that I ran out of filling and ended up with 10 rolls. But for
us that's fine. We definitely make again
This was easy to make, I like this because it was my turn to cook and I got two meals our of it (well actually 3 or four, just my wife and I ). I am just getting back into cooking since I retired and I found this a easy meal, it left time to make salad and make some garlic bread. Next time no Rosemary, instead Sweet Basil, someone mentioned adding mushrooms , I like that idea. BTW the dinner turned out good, on time an hot.
I wasn't sure about the lemon flavoring prior to making this. I tasted the filling before spreading on the noodles. It tasted pretty good, but the end result was that the lemon flavor was out of place in the finished product. I have another roll-up recipe I prefer. If I make this one again, it will be omitting the lemon.
Loved it and the frozen was just as good as the fresh.
This took a little more effort than usual Simple & Delicious recipes but was really good. Next time I'll add fresh mushrooms to the sauce mix & garlic to the cheese mix (I cut this in half & didn't freeze any). Definitely think fresh herbs make a difference, worth the extra effort.
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