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Sausage Lasagna Rolls

TOTAL TIME: Prep: 45 min. Bake: 45 min. YIELD: 2 casseroles (6 servings each).
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

Ingredients

  • 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

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 zest, 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 until bubbly, 45-50 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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