Sausage Lasagna Roll-ups

A delicious lasagna that is super easy to serve up. I made this one with a sausage and ricotta filling, but you could go meatless and add in some cooked spinach or shredded zucchini (be sure to squeeze out as much liquid as you can). You could also use different meat like ground beef.

Prep Time 15 minutes Cook Time 1 hour Servings 6

Ingredients

• 12 Wavy Lasagna Strips
• 1 cup Mozzarella Cheese, shredded
• ½ cup Parmesan Cheese, shredded
• 1 tsp Italian Seasoning

For the Ricotta Filling

• 1 lb Hot Italian Sausage
• 32 oz Ricotta Cheese
• 1 cup Mozzarella Cheese, shredded
• 1 cup Parmesan Cheese, shredded
• 1 tsp Garlic Powder
• 1 tsp Italian Seasoning

For Red Sauce

• 1 28oz can Crushed Tomatoes
• 1 tsp Fennel Seeds
• 1 tsp Garlic Powder
• 1 tsp Dried Minced Onion
• 1 tsp Italian Seasoning
• 1 tsp Red Pepper Flakes

Large Pot

Saute Pan

Bowl x 2

Spoon

Start water boiling for pasta.

Preheat oven to 375degF.

In a saute pan over medium-high heat, add sausage. Cook and crumble until no longer pink. Drain off excess grease.

Add lasagna strips to boiling water, cook as directed on the package. Drain in a colander and rinse with cool water.

Add sauce ingredients to bowl and stir to combine.

In another bowl, add remaining ricotta mix ingredients and cooked sausage. Stir to combine.

Spread each lasagna strip with a portion of the ricotta mix. Roll each up.

Pour 3/4 of sauce into the bottom of the 13×9 baking dish.

Place roll-ups in a single layer in the dish.

Spoon remaining sauce over top of rolls and sprinkle with remaining mozzarella, parmesan and Italian seasoning. Bake in oven for 30 minutes.

Let rest for at least 5 minutes before serving up.