Italian Sausage Lasagna Roll Ups

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Italian Sausage Lasagna Roll Ups

Italian Sausage Lasagna Roll Ups are filled with ricotta, Parmesan and mozzarella, then baked with a hearty Italian sausage marinara sauce and plenty of melted cheese.

Prep Time30

Cook Time35

Total Time1 5

Course: Main Course

Cuisine: Italian

Keyword: italian sausage, Lasagna, lasagna roll ups

Servings: servings (2 roll ups)

Author: Lori Lange

Equipment

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.

Notes

Italian sausage: Sweet Italian sausage is recommended, but hot Italian sausage can be used for a spicier version.
Marinara: Use your favorite good-quality tomato-basil marinara. I prefer Classico.
Noodles: Traditional lasagna noodles work best. Don't use no-boil noodles.
Make ahead: Assemble the casserole up to one day ahead, cover and refrigerate. Allow a little additional baking time if baking directly from the refrigerator.
Freezing: Assemble but don't bake. Wrap well and freeze for up to 2 to 3 months. Thaw overnight in the refrigerator before baking.
Serving: This recipe makes 12 lasagna roll ups. Plan on two rolls per serving.

Nutrition