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Sausage Lasagna Rolls Recipe
Sausage Lasagna Rolls Recipe photo by Taste of Home

Sausage Lasagna Rolls Recipe

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4.5 14
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Who said lasagna noodles have to lie flat? This artful interpretation of layered comfort food—with a twist—is what we like to call "casser-roll." —Kali Wraspir, Olympia, Washington
TOTAL TIME: Prep: 45 min. Bake: 45 min.
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 45 min.
MAKES: 12 servings

Ingredients

  • 12 lasagna noodles
  • 1 pound bulk 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

Nutritional Facts

1 lasagna roll equals 380 calories, 18 g fat (8 g saturated fat), 64 mg cholesterol, 1113 mg sodium, 34 g carbohydrate, 3 g fiber, 21 g protein.

Directions

  1. Preheat oven to 350°. Cook noodles according to package directions.
  2. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce.
  3. 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.
  4. Spread 2/3 cup meat sauce into each of two greased 11x7-in. baking dishes. Place roll-ups seam side down over sauce. Top with remaining meat sauce. Sprinkle with remaining mozzarella and Parmesan cheeses.
  5. 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).
Originally published as Sausage Lasagna Rolls in Simple & Delicious August/September 2011, p22

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.


Reviews for Sausage Lasagna Rolls

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 4, 2016

"I used the dried versions of all the herbs, and omitted the salt. Confession - I didn't measure the cheese. Life is too short to measure cheese. The ricotta comes in a container, so I know that was 15oz. The mozz and parm, I just eyeballed, more than likely a little more than generously. Since I only had 9 noodles, I only made one pan of rolls. I used about 26 ounces of sauce, about half a large jar, adding in a pinch of brown sugar and a sprinkle of each of the herbs."

MY REVIEW
Reviewed Oct. 27, 2015

"I made this two nights ago , although I did make one change in the recipe by using "hot" sausage for some extra flavor and spice as my entire family really likes a lot of spice. This was easy and excellent! My family and three of my sons friends all loved it!

I will be making this again for sure. I really liked the brightness the lemon and zest gave to the recipe! It's a keeper!!"

MY REVIEW
Reviewed Oct. 9, 2015

"Quick, easy, delicious!"

MY REVIEW
Reviewed Jul. 12, 2015

"Very good"

MY REVIEW
Reviewed Jan. 24, 2015

"Would use cottage instead of ricotta cheese, (It's a texture thing) and basil, oregano, garlic and bay leaves for seasoning ; omitting the k lemon too"

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