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Sausage Lasagna Rolls

 Sausage Lasagna Rolls
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
12 ServingsPrep: 45 min. Bake: 45 min.

Ingredients

  • 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

Directions

  • 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

2 of 2

Sausage Lasagna Rolls (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 lasagna roll equals 380 calories, 18 g fat (8 g saturated fat), 64 mg cholesterol, 1,113 mg sodium, 34 g carbohydrate, 3 g fiber, 21 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.