ITALIAN SAUSAGE LASAGNA ROLL UPS

ITALIAN SAUSAGE LASAGNA ROLL UPS image

Categories Pork Bake

Yield 8-10

Number Of Ingredients 16

1 box Lasagna
1 tablespoon extra-virgin olive oil
3 teaspoons salt
1 small onion finely chopped
2-3 cloves chopped garlic
3-4 Sweet Italian Sausages
1 (10-ounce) package frozen spinach, thawed and squeezed dry
15 ounces ricotta cheese
1 large egg
1/2 cup grated Parmesan Regganio cheese
1 cup fresh chopped very fine mushrooms (Sautéed in butter and drained)
3 cups grated mozzarella cheese
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
2 jars Bertolli Tomato and Basil spaghetti sauce

Steps:

Preheat the oven to 350 degrees F. Lightly grease a 9 x 13 casserole dish. Bring a large pot of water to a boil. Add the salt and the lasagna and cook until al dente, as per package, cool off with cold water and drain. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and garlic and cook, stirring, until very soft, 6 to 7 minutes. Add the sausage and cook, stirring, until cooked and browned, drain well. Remove from heat and season with salt and pepper. Chill. In a large bowl, combine the sausage mixture, spinach, ricotta cheese, egg, parmesan cheese, mushrooms and 1 cup of the mozzarella cheese. Add the spinach mixture, basil, oregano. Stir to combine thoroughly. In the prepared dish, add the Tomato Basil sauce. Spread about 2 tablespoons of the spinach-ricotta filling onto each cooked lasagna noodle and roll up tightly. Place on a cutting board seam side down and slice in the middle so that the curled edges will face up. Place the filled noodles in the prepared dish. top with the remaining Mozzarella cheese. Bake at 350 uncovered for about 30 minutes till bubbly. Let rest for 10 minutes Can be made the day before.