Then roll the noodles up and place in a baking pan. I'm not really sure if this is any faster than layering the lasagna, but it's still a great idea. These rolls are so pretty and pack a punch of flavor. The original recipe calls for portobello mushrooms, but my daughter hates mushrooms, so I used some Italian sausage instead. Next time I'll make these when she's not home because I love mushrooms! But, the sausage gave the sauce more flavor, so I was happy. The sauce needed a bit more flavor, but that was easy to remedy. Whether you use mushrooms, or sausage, you'll enjoy this dish! I hope you'll give it a try. Here's the recipe.
adapted from Ellie Krieger
Make the sauce first.
2 teaspoons olive oil
about 8 ounces Italian sausage (original recipe uses 12 ounces diced portobello mushrooms)
1 medium onion, chopped (about 1 1/2 cup)
2 cloves garlic, minced
2 (28 ounce) cans whole tomatoes with juice
3 tablespoons tomato paste
1 1/2 teaspoons dried oregano, or, 1 1/2 tablespoons fresh (I used fresh)
1 bay leaf
1/2 teaspoon salt
pepper to taste
2 teaspoons sugar- my addition
In a large pot, heat the oil and add the sausage and onion and cook until sausage is done and onion is tender. Add in the minced garlic and cook until fragrant, about i minute. Add the canned tomatoes, and break apart. I like to use a potato masher to break them up quickly. Add the rest of the ingredients and cook uncovered for about 30 minutes. NOTE: If using fresh oregano, add it to the sauce the last 5 minutes of cooking. Taste, and adjust seasoning.
12 lasagna noodles- recipe calls for whole wheat noodles
4 cups Easy Tomato Sauce, recipe follows, or store bought marinara
1 (15) ounce container part-skim ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 egg, lightly beaten
freshly ground pepper to taste
1/4 teaspoon salt
pinch of ground nutmeg
1/4 cup grated Parmesan cheese
3 ounces grated Mozzarella cheese
1. Preheat the oven to 350 degrees. Cook the noodles according to package directions. Drain them and spread out onto aluminum foil or waxed paper to prevent them from sticking together.
2. In a bowl, add the ricotta cheese, spinach, egg, nutmeg, salt and pepper and mix well.
3. Spread 1 cup of sauce in a 9x13 inch baking dish.
4. On each noodle spread about 2 tablespoons of the ricotta mixture. Top with about 1 1/2 tablespoons of the sauce mixture.. Carefully roll up each noodle and place in the baking dish. Spread remaining sauce over the Lasagna Rolls. Top with grated cheeses, cover loosely with aluminum foil, and bake for 45 minutes. Uncover and bake another 15 minutes. Now you have some delicious Lasagna Rolls! Enjoy!