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| I'm making a meal for a friend that is recovering after surgery. I decided to make my lasagne rolls because they freeze well so that she can bake them whenever she'll need a meal for her family. I've made these for her family before and her son Daniel loves these so here's to you Daniel, enjoy! |
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| In the picture of ingredients I left out one can of Hunts spaghetti sauce, I used two. You can also make your own spaghetti sauce if that's how you roll : ) |
Servings: 6-8
12 lasagna noodles
1 pound Johnsonville Italian sausage
2 (26.5 ounce) cans Hunt Spaghetti Sauce (any flavor)
2 cups ricotta cheese or cottage cheese (I personally like cottage cheese)
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry (I use a clean kitchen towel, place spinach in towel and twist squeezing out all the liquid)
8 oz. (2 cups) shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
1/8 teaspoon pepper (you don't need salt as the Parmesan is salty enough)
Directions:
1. Cook noodles according to package direction; drain. Place noodles (lay flat) on a large sheet of wax paper or parchment paper.
2. Cook sausage (while the noodles are boiling), in large skillet until done; drain. Stir in spaghetti sauce. Bring to boil; reduce heat and simmer while you make rolls.
3. Combine ricotta cheese (or cottage cheese), spinach, Parmesan cheese, egg, and pepper. Spread about 1/3 cup cheese mixture over each noodle then sprinkle with mozzarella cheese; roll up.
4. Place seam side down in 13x9 inch baking dish. Pour sauce over rolls. If you have any remaining mozzarella sprinkle over top of sauce. Cover with foil and bake in preheated 350 degree F oven, 35 minutes or until cheese is melted.
4. Place seam side down in 13x9 inch baking dish. Pour sauce over rolls. If you have any remaining mozzarella sprinkle over top of sauce. Cover with foil and bake in preheated 350 degree F oven, 35 minutes or until cheese is melted.