Italian Sausage Lasagna Roll Ups
Servings: 6 servings (2 roll ups)
Ingredients
SAUCE:
- 16 ounces sweet Italian sausage
- 32 ounces tomato-basil marinara sauce (I prefer Classico brand)
NOODLES & FILLING:
- 12 whole lasagna noodles
- 3 cups part-skim ricotta cheese
- ½ cup grated Parmesan cheese
- 2 large eggs, beaten
- 2 tablespoons chopped fresh Italian parsley
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 16 ounces grated mozzarella cheese
Instructions
PREPARE THE MEAT SAUCE:
- In a large skillet, brown the sausage over medium heat. Drain any accumulated fat and discard. Add the jarred sauce, and stir to combine.
PREPARE THE ROLL UPS:
- Preheat the oven to 375℉. Spray a 9x13-inch dish with nonstick spray.
- Cook the lasagna noodles according to the package instructions until tender. Drain and rinse. Lay the cooked noodles out on a cutting board.
- In a medium bowl, combine the ricotta cheese, Parmesan cheese, eggs, parsley, salt and pepper.
- Add ¾ cup of the meat sauce to the bottom of the prepared pan.
- Spread onto each noodle a little more than ¼ cup of the ricotta mixture. Sprinkle a thin layer of the mozzarella cheese on next. Roll up each noodle and place seam-side down in the pan- lay them out in rows. Spread the rest of the sauce evenly over the noodles in the pan). Top with the remaining mozzarella cheese.
- Place the pan on the lower rack of your oven and bake for 25 to 30 minutes. Let sit for 5 to 10 minutes prior to serving.
Nutrition
Serving: 1serving | Calories: 763kcal | Carbohydrates: 19g | Protein: 48g | Fat: 55g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 225mg | Sodium: 2359mg | Potassium: 905mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1917IU | Vitamin C: 14mg | Calcium: 840mg | Iron: 4mg