Thursday, January 31, 2013

Lasagna Roll-Ups

Lasagna Roll-Ups
(12 roll-ups or 6 servings)


12 Lasagna Noodles
2 cups Ricotta Cheese
1 large Fresh Egg
¼ cup Fresh Parsley, chopped (1 ½ tbsp. dry)
2 cups Shredded Mozzarella Cheese, divided
8 oz. Italian Sausage, bulk or casting removed
1 jar (28 oz.) Marinara Sauce, divided (your favorite)


Cook noodles according to the package directions.  Drain noodles and rinse with cold water.  While noodles are cooking, mix together the ricotta cheese, egg, parsley and 1 cup of mozzarella in a bowl and set aside.  Again while cooking noodles, cook the sausage in a medium skillet over medium heat until browned and crumbly.  Drain any excess fat.  Using a 9x13 baking dish, spread a ½ cup of marinara sauce on the bottom.  Spread 3 tbsp. of ricotta mixture on each noodle.  Top the cheese mixture with some of the Italian sausage evenly.  Roll up each noodle and arrange seam side down in the baking dish.  Top the roll-ups with the remaining marinara sauce and mozzarella cheese.  Bake loosely covered for 15 minutes in a pre-heated 375 degree oven.  Remove cover and bake for 10 minutes longer or until brown and bubbly.  Serve immediately with garlic bread (recipe on my blog) and a salad. 

Note:               You can make this dish up to 2 days ahead.  Just cover tightly and refrigerate.  Be sure to remove from refrigerator 30 minutes before putting in oven.

Note:               You can use sweet or hot Italian sausage in this dish depending on your preference.  You could also use plain ground beef too.

Ideas for Future Efforts

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