SAUSAGE LASAGNA ROLLS

Sausage Lasagna Rolls image

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

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 14

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

Steps:

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 : Calories 380 calories, Fat 18g fat (8g saturated fat), Cholesterol 64mg cholesterol, Sodium 1113mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 3g fiber), Protein 21g protein.