Lasagna Rolls

1 lb. Italian sausage, ground turkey, or hamburger meat
1 tsp. garlic
1 (14.5 oz.) can diced tomatoes
2 tsp. dried basil
1 tsp. dried oregano
2 tsp. salt
1 (12 oz.) can tomato paste
3/4 c. diced mushrooms
15 lasagna noodles
1 (8 oz.) package cream cheese
1/4 c. butter
1 large egg
2 1/2 c. ricotta cheese
2 tbsp. dried parsley flakes
1/2 c. shredded parmesan cheese
1/2 tsp. pepper
1 c. shredded mozzarella cheese

Brown meat slowly; drain off excess fat. Add garlic, canned tomatoes, basil, oregano, 1 teaspoon salt, tomato paste, and mushrooms. Simmer uncovered for 30 minutes, adding a little water if too thick. Cook lasagna noodles in boiling, salted water according to package directions.

In a bowl, combine softened cream cheese and butter. Stir in egg, ricotta cheese, parsley, ¼ cup parmesan cheese, salt and pepper. Blend thoroughly. Spread 2-3 tablespoons of filling on each lasagna noodle. Starting at the end, slightly roll each piece. Place rolls, open side down, in greased baking pan. Pour sauce over rolls. Top with mozzarella and ¼ cup of parmesan cheese.

Bake uncovered at 350 degrees for 30-40 minutes.

Makes 15 rolls.

Number of Servings: 15

Recipe submitted by SparkPeople user BRITTVDUB_09.