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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
  • Total Time
    Prep: 45 min. Bake: 45 min.
  • Makes
    2 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 Facts
1 each: 380 calories, 18g fat (8g saturated fat), 64mg cholesterol, 1113mg sodium, 34g carbohydrate (12g sugars, 3g fiber), 21g protein.

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  • kvelthaus
    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!!

  • Jensmith2
    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.

  • JMartinelli13
    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.

  • xxcskier
    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!!

  • gtj001
    Oct 9, 2015

    Quick, easy, delicious!

  • Carmen21212
    Jul 12, 2015

    Very good

  • CathyOMichigan
    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.

  • Miki1969
    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.

  • Gillyweed63
    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