Ingredients: |
Ingredients: 12 lasagna noodles
1 lb bulk Italian sausage
2 jars (26 oz each) spaghetti sauce
1 carton (15 oz) ricotta cheese
2 cups shredded part-skim mozzarella cheese, divided
3/4 c shredded parmesan cheese, divided
1 large egg
2 tbsp minced fresh parsley or 2 tsp dried parsley flakes
2 1/2 tsp minced fresh rosemary or 3/4 tsp dried rosemary, crushed
2 tsp lemon juice
1 1/2 tsp minced fresh thyme or 1/2 tsp dried thyme
1 tsp grated lemon zest
1 tsp coarsely ground pepper
1/2 tsp salt
|
Directions: |
Directions:Preheat oven to 350º. 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 c mozzarella, 1/4 c parmesan, egg, parsley, rosemary, lemon juice, thyme, lemon zest, pepper and salt. Drain noodles, Spread 2 tbsp cheese mixture on each noodle; carefully roll up.
Spread 2/3 c meat sauce into each of two greased 11x7 in. Baking dishes. Placed 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 unbaked casseroles up to 3 months. To used, thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350. Cover and bake until bubbly, 50-60 minutes, |
Personal
Notes: |
Personal
Notes: 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,
|
This recipe for Sausage Lasagna Rolls is from