Sausage Lasagna Rolls
Total TimePrep: 45 min. Bake: 45 min.
Makes2 casseroles (6 servings each)
- 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 large 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 zest
- 1 teaspoon coarsely ground pepper
- 1/2 teaspoon salt
- 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 zest, 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 11x7-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 until bubbly, 45-50 minutes.
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 until bubbly, 50-60 minutes.
Nutrition Facts1 each: 380 calories, 18g fat (8g saturated fat), 64mg cholesterol, 1113mg sodium, 34g carbohydrate (12g sugars, 3g fiber), 21g protein.
Nov 30, 2019
Made this last night - it was spectacular. The lemon gave it a bright flavor that was just yummy. I made half a recipe and baked in an 8 x 8 dish Yummy!!
Oct 12, 2016
Made this recipe tonight as written except left out lemon (didn't have any).. It was excellent and hubs commented on its great flavor. It's a keeper in my family. Only thing I didn't understand was the 2 pans. Would have had to double recipe to fill 2 pans as 12 rolls and sauce fit fine in one pan.
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.
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!!
Oct 9, 2015
Quick, easy, delicious!
Jul 12, 2015
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
Jan 24, 2015
Boy was this ever neat. I make a meatball/sausage lasagna all the time and it is super time consuming. This has alll the flavors and is quick and easy. The only thing I did differently was I had some home made marinara sauce in the freezer I used.The dish looks pretty cool too when it is done.
Jan 23, 2015
My husband makes the lasagna for us usually. A 6 hour process from start to finish. When we want lasagna but without the big hassle of it, I make this. I usually get 9 noodles out of mine. Definitely a keeper.
Jan 18, 2014
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 forus that's fine. We definitely make again