Italian Sausage Lasagna Roll Ups Recipes

Steps:

• Preheat oven to 350°. In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato sauce, tomato paste and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 40 minutes. Stir in olives., Meanwhile, cook lasagna noodles according to package directions for al dente. Cook sausages in a large skillet according to package directions; drain. Remove sausages and cut in half widthwise. In the same skillet, cook and stir spinach over medium-high heat 2-3 minutes or until wilted; drain spinach and squeeze dry., In a small bowl, combine cream cheese and spinach. Spread 3 cups sauce mixture into a 13x9-in. baking dish. Spread 2 tablespoons cream cheese mixture on each noodle. Place a sausage half on a short end; carefully roll up. Cut in half widthwise; place ruffle side up in sauce mixture. Repeat with remaining noodles, cream cheese mixture and sausages., Pour 1-1/2 cups sauce mixture over rolls; sprinkle with mozzarella cheese. Bake, covered, 40 minutes. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Serve with remaining sauce mixture.

Steps:

• Preheat oven to 350°. 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 cup mozzarella, 1/4 cup Parmesan, egg, parsley, rosemary, lemon juice, thyme, lemon zest, pepper and salt. Drain noodles. Spread 2 tablespoons cheese mixture on each noodle; carefully roll up., Spread 2/3 cup meat sauce into each of two greased 11x7-in. baking dishes. Place 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 option: Cover and 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.

Steps:

• Preheat oven to 375°F.
• Cook noodles according to package directions.
• Drain and rinse in cold water.
• Mix ricotta, egg, parsley, and 1 cup mozzarella in a bowl, set aside.
• Cook sausage in a skillet over medium heat until browned and crumbly; drain fat.
• Spread 1/2 cup of sauce in a 9x13 baking dish.
• Spread 3 tblsp of ricotta mixture on each noodle.
• Top with sausage.
• Roll up each noodle.
• Arrange seam sides down in the baking dish.
• Top roll-ups with remaining sauce and mozzarella.
• Bake, loosely covered for 15 minutes.
• Remove cover and bake for another 10 minutes or until cheese is brown and bubbly.
• Serve and enjoy!

Steps:

• In a skillet, crumble and cook sausage over medium heat until brown. Remove from heat and stir in pasta sauce and tomato sauce. In small bowl, combine ricotta cheese and Italian seasoning. Preheat oven to 375F. Spread 1 cup sauce into bottom of a 9 x 13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese mixture, 1 cup of mozzarella and 1 cup sauce. Repeat layers two more times. Add last 3 noodles. Top lasagna with remaining sauce and with remaining mozzarella cheese. Sprinkle Parmesan over mozzarella. Cover and bake 45 to 50 minutes or until noodles are tender. Uncover and bake an additional 5 minutes to melt cheese.

Steps:

• Preheat the oven to 400°F (200°C).
• Bring a large pot of salted water to a rolling boil.
• Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the thyme leaves and garlic and cook until fragrant, about 1 minute. Add the sausage and use a wooden spoon to break into very small pieces. Cook until no longer pink, 4-5 minutes. Add the marinara sauce and stir to combine. Simmer for about 5 minutes, until warmed through and the flavors combine. Remove the pan from the heat.
• Season the boiling water generously with salt. Add the lasagna noodles and remaining tablespoon of olive oil and cook for 9-10 minutes, or about 2 minutes less than the package instructions, until al dente. Drain and rinse under cold water to prevent the noodles from sticking together. Lay the noodles on a baking sheet or cutting board.
• In a large bowl, stir together the ricotta, spinach, ¾ cup mozzarella, ½ cup Parmesan, the basil, parsley, 1½ teaspoons salt, and ½ teaspoon black pepper.
• Spoon about 1 cup of the tomato sauce into the bottom of a large casserole dish and spread evenly.
• Lay a lasagna sheet on a clean surface. Spread about ½ cup of ricotta mixture over the noodle in an even layer, leaving a ½-inch edge on one end. Roll up tightly toward the empty end and place the roll-up in the casserole dish, seam-side down. Repeat with the remaining noodles and filling.
• Spoon about 2 tablespoons of sauce over each roll-up. Sprinkle the remaining ¾ cup mozzarella and remaining ¼ cup Parmesan evenly over the top.
• Bake the lasagna roll-ups for about 20 minutes, until the cheese is melted and bubbling.
• Garnish with fresh basil leaves and serve.
• Enjoy!

Steps:

• Preheat oven to 350º.
• Brown ground beef in skillet on medium-high heat. Drain off any excess fat.
• Mix 1/2 of the jar of spaghetti sauce with the ground beef in skillet; stir to combine.
• In a small bowl mix the ricotta cheese, egg and 1/4 cup grated parmesan cheese.
• Working with one lasagna noodle at a time; lay one flat in front of you. Spread 2 heaping Tbs. of the ricotta mixture on the noodle.
• Top with a scant 1/4 cup of the meat mixture; spread leaving a little edge around the whole thing.
• Sprinkle 2 heaping Tbs. of shredded mozzarella cheese.
• Roll up, starting with the short end. Stand on end in a greased 8-inch square baking dish.
• Pour remaining sauce over all of the noodle rolls in the dish.
• Sprinkle with remaining parmesan and mozzarella cheeses.
• Bake 45 minutes or until hot and bubbly.
• Serve with a green salad and some breadsticks! Enjoy!

Steps:

• Cook and stir ground beef, onion, garlic powder, and oregano in a large skillet over medium heat until onion is tender and beef is browned, about 10 minutes. Add tomato sauce and sugar; simmer until sauce is heated through, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
• Mix ricotta cheese, egg, parsley, and 3/4 cup Parmesan cheese together in a bowl.
• Place a lasagna noodle on a work surface. Spoon one layer of ricotta cheese mixture, one layer meat sauce, and one layer mozzarella cheese atop the lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles, ricotta cheese mixture, meat sauce, and mozzarella cheese. Spread a spoonful of meat sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
• Bake in the preheated oven until cheese is melted and bubbling, 30 to 35 minutes.