Sausage Lasagna Rolls

By Addie

Who said lasagna noodles have to lie flat? This artful interpretation of layered comfort food—with a twist—is what we like to call "casser-roll." —Kali Wraspir, Olympia, Washington

Ingredients

• 12 lasagna noodles
• 1 pound bulk Italian Sausage
• 2 jars (26 ounces each) spaghetti sauce
• 1 carton (15 ounces) ricotta cheese
• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
• 3/4 cup shredded Parmesan cheese, divided
• 1 egg
• 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
• 2 1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
• 2 teaspoons lemon juice
• 1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 1 teaspoon grated lemon peel
• 1 teaspoon coarsely ground pepper
• 1/2 teaspoon salt

Preparation

Step 1

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 the ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, parsley, rosemary, lemon juice, thyme, lemon peel, 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 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 up to 3 months. Cover and bake the remaining casserole at 350° for 45-50 minutes or until bubbly.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly. Yield: 2 casseroles (6 servings each).
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REVIEWS:

I wasn't sure about the lemon flavoring prior to making this. I tasted the filling before spreading on the noodles. It tasted pretty good, but the end result was that the lemon flavor was out of place in the finished product. I have another roll-up recipe I prefer. If I make this one again, it will be omitting the lemon.

Loved it and the frozen was just as good as the fresh.

This took a little more effort than usual Simple & Delicious recipes but was really good. Next time I'll add fresh mushrooms to the sauce mix & garlic to the cheese mix (I cut this in half & didn't freeze any). Definitely think fresh herbs make a difference, worth the extra effort.

I thought this was not only easy but really tasty. Will make again. I used fresh herbs from the garden and sweet italian sausage.

Excellent for company!!