Sausage Lasagna Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Serving Size: Makes 12 Servings
Cook the lasagna noodles as to package instruction.
Meanwhile, in a large skillet, cook the sausage (sausage meat) over medium heat until no longer pink, Drain. Stir in the spaghetti/pasta sauce.
Combine Ricotta, 1 cup Mozzarella, 1/4 cup Parmesan, Egg, parsley, Rosemary, Lemon Juice, Thyme, Lemon peel, Pepper and salt in a large bowl.
Drain Noodles, Spread 2 Tbsp. cheese mixture on each noodle, gently roll up.
Spread 1/3 cup of Meat sauce into each of two greased 11-in. x 7- 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 Freeze one casserole for upto 3 months. Cover and bake the remaining casserole at 350 F for 50-60 minutes or until bubbly.
To Use the frozen casserole: Thaw in the refrigerator overnight. Remove 30 minutes before aking. Cover and bake at 350 F for 50-60 minutes or until bubbly.
GV Lasagna Noodles 2 oz dry = 1 Serving (2 slices), 6 serving (remove)*Farmland Original Pork Sausage, 2 oz (remove)Hunts Pasta Sauce - Four Cheese 26 oz, 1/2 cup = 1 Serving, 6 serving (remove) 1 Can*Hunt's Pasta Sauce 26 oz - Traditional, 3 cup (remove) 1 CanGV Mozzarella Cheese - Finely shredded Low Moisture Part-Skim 1/3 cup = 1 Serving, 6 serving (remove) 2 cups Divided*Great Value Part Skim Milk Ricotta Cheese, 1.75 cup (remove)15 oz Carton*Great Value Finely Shreaded Parmesan Cheese, 0.75 cup (remove)DividedEgg, fresh, 1 large (remove)Parsley, dried, 2 tsp (remove)Rosemary, dried, 0.75 tsp (remove)CrushedLemon juice, 0.66 tbsp (remove)*Dried Thyme, 0.5 tsp (remove)Lemon Peel, 2 tbsp (remove)*Fresh Ground Black Pepper, 1 tsp (remove)Salt, 0.5 tsp (remove)
Serving Size: Makes 12 Servings
Cook the lasagna noodles as to package instruction.
Meanwhile, in a large skillet, cook the sausage (sausage meat) over medium heat until no longer pink, Drain. Stir in the spaghetti/pasta sauce.
Combine Ricotta, 1 cup Mozzarella, 1/4 cup Parmesan, Egg, parsley, Rosemary, Lemon Juice, Thyme, Lemon peel, Pepper and salt in a large bowl.
Drain Noodles, Spread 2 Tbsp. cheese mixture on each noodle, gently roll up.
Spread 1/3 cup of Meat sauce into each of two greased 11-in. x 7- 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 Freeze one casserole for upto 3 months. Cover and bake the remaining casserole at 350 F for 50-60 minutes or until bubbly.
To Use the frozen casserole: Thaw in the refrigerator overnight. Remove 30 minutes before aking. Cover and bake at 350 F for 50-60 minutes or until bubbly.
Nutritional Info Amount Per Serving
- Calories: 295.3
- Total Fat: 10.9 g
- Cholesterol: 52.1 mg
- Sodium: 921.6 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 4.2 g
- Protein: 14.9 g
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