The Hungry {Romance} Writer: Lasagna Rolls

It’s a winter date night, and I’m making a simple meal that makes lots of leftovers that can easily be frozen. Lasagna Rolls made with sweet sausage, fresh spinach, and ricotta and mozzarella cheeses are easy and delicious on a cold winter’s night, especially after an afternoon of sledding.

I love this recipe because it can be made ahead, by at least three days, and then baked whenever you prefer. The original recipe that was from a Pillsbury package (it was so long ago, I don’t remember what the package was for), said this recipe could me made ahead and frozen before it was baked. I’ve never done that, but if you have the freezer space I assume it would work well. Although, I would only freeze it for up to three months ahead of time. I hope you have a wonderful weekend and are enjoying the winter weather.

Print

The Hungry {Romance} Writer: Lasagna Rolls

This is an adaptation of an old Pillsbury recipe I found year ago on a package. I've changed up the spices, and I use whatever jarred pasta sauce I have in the pantry. I've also cut down on the garlic and use a Vidalia onion. But this recipe is easily adapted for any taste, and the leftovers can be frozen for up to three months.

Prep Time 50 minutes

Cook Time 45 minutes

Servings 8

Ingredients

• 8 uncooked lasagna noodles
• 2 1/2 cups pasta sauce
• 1 lb bulk sweet Italian sausage
• 1/2 cup chopped Vidalia onion
• 1 cloves garlic finely chopped
• 2 cups lightly packed fresh spinach chopped
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon dried oregano
• Kosher salt and black pepper to taste
• 2 cups mozzarella cheese shredded (not low fat)
• 1 cup whole milk ricotta cheese

Instructions

1. Preheat oven to 350°F. Lightly grease an 11″ x 9″ glass baking dish.
2. Boil the lasagna noodles according to the directions on the box. Drain pasta and rinse with hot water. Drain again.
3. In a large cast iron skillet over medium heat, sauté the Italian sausage, onion, and garlic on in 10-inch skillet for 8-12 minutes, until the sausage is cooked through.
4. Drain the fat.
5. Stir in the spinach, basil leaves, oregano, Kosher salt, and black pepper. Cook 2-3 minutes, until spinach is wilted.
6. Stir in 1 cup of the pasta sauce and bring to a simmer. Turn off the heat and cool for 10-15 minutes.
7. Stir in 1 cup of the mozzarella cheese.
8. In the baking dish, spread a few spoonfuls of the pasta sauce across the bottom of the pan.
9. Working with each noodle individually on a cutting board, spread 2 Tablespoons of ricotta cheese to within 1 inch of the short end. Top with 1/2 cup of Italian sausage mixture. Roll the noodle up firmly toward the unfilled end. Place seam side down in the baking dish. Repeat with the other 7 noodles. When finished, spread the remaining 1 cup of pasta sauce over the top.
10. Cover the baking dish tightly with tin foil. Bake 35-45 minutes, until hot and bubbly. Remove the tin foil and sprinkle remaining 1 cup mozzarella cheese over top. Bake, uncovered, for about 4-5 minutes until cheese is melted.
11. Remove from oven and let it stand 5-8 minutes before serving.
12. To freeze the leftovers, allow lasagna rolls to cool completely. Place in an oven-proof and freezer-proof container and seal tightly. Freezes for up to 3 months. To reheat, let the container rest on the counter for 15 minutes before placing it in a 350 degree oven, uncovered, for about 30 minutes. I suggest you heat up some pasta sauce in a saucepan to serve alongside, in case the noodles have dried out.