Estelle Forrest posted: " Most people think the hardest part about serving Lasagna is the prettiness of the piece - it's me... I'm most people. It is so hard to keep the layers together. I recently discovered lasagna roll-ups - they are about the same amount of work of"
Most people think the hardest part about serving Lasagna is the prettiness of the piece - it's me... I'm most people. It is so hard to keep the layers together. I recently discovered lasagna roll-ups - they are about the same amount of work of building a layered lasagna but they are so much prettier to serve. My Sausage Lasagna Roll-ups are full of flavor and so pretty.
I added in Italian sausage to my ricotta mix. If you wanted to make this vegetarian you could do cooked spinach or shredded zucchini instead. Just be sure to squeeze as much liquid out of either before adding it to the ricotta. I went with a meatless red sauce, but you could add ground beef if you want more meat flavor. The important thing is to use the traditional wavy edged lasagna strips and not oven ready piece or squares. They will not cook up to the perfect al dente level.
Sausage Lasagna Roll-ups
These lasagna roll-ups are very hearty and don't require a side item. But, as I always say, if you want to stretch it to more servings or create leftovers, you can add a garlic bread or side salad. I would probably go with a simple green salad with Italian dressing. My favorite garlic bread is a french baguette with a butter, garlic, parsley mix brushed over and baked at 450degF for 8 minutes - crisp and soft all at the same time.
Sausage Lasagna Roll-ups
Now Let's Get Cookin'!
Sausage Lasagna Roll-ups
Lasagna that is full of flavor and easy to serve, full of cheese and sausage
12 Wavy Lasagna Strips
1 cup Mozzarella Cheese (shredded)
½ cup Parmesan Cheese (shredded)
1 tsp Italian Seasoning
For the Ricotta Filling
1 lb Hot Italian Sausage
32 oz Ricotta Cheese
1 cup Mozzarella Cheese (shredded)
1 cup Parmesan Cheese (shredded)
1 tsp Garlic Powder
1 tsp Italian Seasoning
For Red Sauce
1 28oz can Crushed Tomatoes
1 tsp Fennel Seeds
1 tsp Garlic Powder
1 tsp Dried Minced Onion
1 tsp Italian Seasoning
1 tsp Red Pepper Flakes
Start water boiling for pasta. Preheat oven to 375degF.
In a saute pan over medium-high heat, add sausage. Cook and crumble until no longer pink.
Add sauce ingredients to bowl and stir to combine.
Add lasagna strips to boiling water, cook as directed on package. Drain in colander and rinse with cool water.
In another bowl, add remaining ricotta mix ingredients and cooked sausage. Stir to combine.
Pour 3/4 of sauce into bottom of 13x9 baking dish.
Spread each lasagna strip with a portion of the ricotta mix. Roll each up. And place in single layer in 13x9 dish.
Spoon remaining sauce over top of rolls and sprinkle with remaining mozzarella, parmesan and Italian seasoning. Bake in oven for 30 minutes.
Main Course
American, Italian
lasagna, mozzarella, Parmesan, red sauce, ricotta, Sausage
Estelle Forrest's self-published first cookbook - Homemade on a Weeknight: A Family Cookbook - was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook - Burgers on a Weeknight - recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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