Sunday, February 21, 2010

Lasagne Rolls with Spinach and Italian Sausage

In the picture of ingredients I left out one can of Hunts spaghetti sauce, I used two.  You can also make your own spaghetti sauce if that's how you roll : )

All the great flavors of a classic lasagna rolled up into individual sized portions.  This way I can cook as many rolls as I need and freeze the remaining rolls. 

Servings: 6-8

12 lasagna noodles 
1 pound Johnsonville Italian sausage 
2 (26.5  ounce) cans Hunt Spaghetti Sauce (any flavor) 
2 cups  ricotta cheese or cottage cheese (I personally like cottage cheese)
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry (I use a clean kitchen towel, place spinach in towel and twist squeezing out all the liquid)
8 oz. (2 cups) shredded mozzarella cheese 
1/2 cup grated Parmesan cheese 
1 egg 
1/8 teaspoon pepper (you don't need salt as the parmesan is salty enough)
1.  Cook noodles according to package direction; drain.  Place noodles (lay flat) on a large sheet of wax paper or parchment paper. 
2.  Cook sausage (while the noodles are boiling), in large skillet until done; drain.  Stir in spaghetti sauce.   Bring to boil; reduce heat and simmer while you make rolls.

3.  Combine ricotta cheese (or cottage cheese), spinach, parmesan cheese, egg, and pepper.  Spread about 1/3 cup cheese mixture over each noodle then sprinkle with mozzarella cheese; roll up.

4.  Place seam side down in 13x9 inch baking dish. Pour sauce over rolls.  Cover with foil and bake in preheated 350 degree F oven, 35 minutes.  Uncover and cook an additional 20 until hot and bubbly making sure heated through.

Note:  If you are going to split up portions just refrigerate or freeze in the pan size you will need.  I will often buy the small foil (disposable) pans and split up into two rolls per pan (cover with foil) and freeze.  My son loves to get these at college.  Thaw them from the freezer and bake 350 for an hour.

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