Lasagna Roll Ups (3 Cheese & Sausage)
Source: Found on Pinterest
Easy to make and full of flavor
I like to use Italian turkey sausage vs. pork sausage to cut down on saturated fat
Ingredients
- 1 lb. sausage, casings removed (I like to use Jennie-O hot or mild Italian turkey sausages)
- 1 onion, finely chopped
- 3 cloves of garlic
- red pepper flakes, to taste
- 12 lasagna noodles, cooked al dente
- 2 c. low-fat or part-skim ricotta cheese
- 3 c. shredded mozzarella cheese, divided (2 cups + 1 cup)
- 1 c. parmesan cheese
- 2 eggs
- ½ chopped parsley
- salt and pepper to taste
- 1 jar (24 oz.) of your favorite pasta sauce (I like Bertolli)
- fresh basil for garnish
Instructions
Preheat oven to 350 degrees.
In a large bowl, whisk 2 eggs. Then add in ricotta cheese, 2 cups mozzarella cheese, parmesan cheese and parsley; mix with handheld mixer on low speed. Season with salt and pepper. Set aside until ready to use. Can be made ahead and stored in refrigerator, covered.
Brown sausage and break up into small pieces, then cook onion until tender. Add garlic and cook for 1 minute more, and season with red pepper flakes to taste. A pinch will keep it mild enough for kids and adds flavor. Drain fat.
While sausage is browning, cook noodles according to package directions (cook 2 minutes less time for al dente). After draining, lay flat on prep mat until ready to assemble.
Place a thin layer of sauce on the bottom of a 9 x 13-inch baking pan.
On each lasagna noodle, top generously with cheese and sausage crumbles, leaving a 1-inch border at either end.
Roll lasagna noodles up and lay them in prepared pan. Top with the rest of the sauce and bake covered for 20 minutes. Uncover and top with remaining 1 cup mozzarella cheese and continue baking for another 10-15 minutes until cheese is melted and a little browned on top
Top with fresh basil, if desired.