Spicy Lasagna Rollers

Photo by Deborah P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    ‑1/2 pounds Italian sausage, casings removed

  • 1

    jar (28 ounces) spaghetti sauce, divided

  • 1

    can (8 ounces) tomato sauce

  • 1/2

    cup chopped roasted red pepper

  • 3/4

    teaspoon dried Italian seasoning

  • 1/2

    teaspoon red pepper flakes

  • 1

    container (15 ounces) ricotta cheese

  • 1

    package (10 ounces) frozen chopped spinach, thawed and squeezed dry

  • 2

    cups (8 ounces) shredded Italian cheese blend, divided

  • 1

    cup (4 ounces) shredded Cheddar cheese, divided

  • 1

    egg, lightly beaten

  • 12

    lasagna noodles, cooked and drained

Directions

1.Preheat oven to 350°F. Spray 13X9-inch baking pan with nonstick cooking spray; set aside. 2.Cook sausage in large skillet over medium heat until browned, stirring to break up meat; drain. Stir in 1/2 cup spaghetti sauce, tomato sauce, roasted red pepper, Italian seasoning and pepper flakes. 3.Combine ricotta, spinach, 1-1/2 cups Italian cheese blend , 1/2 cup Cheddar cheese and egg in medium bowl. Spread 1/4 cup ricotta mixture over each noodle. Top with 1/3 cup sausage mixture. Tightly roll up each noodle from short end, jelly-roll style. Place rolls, seam sides down, in prepared pan. Pour remaining spaghetti sauce over rolls. Sprinkle with remaining 1/2 cup Italian cheese blend and 1/2 cup Cheddar cheese. Cover pan with foil. 4.Bake 30 minutes. Carefully remove foil; bake 15 minutes or until sauce is bubbly.

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