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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Double this casserole so you can have one to keep and one to either give away or freeze for holiday company...it freezes for up to one month. Ingredients:
11 lasagna noodles, uncooked |
1 pounds italian sausage, casing removed |
1 small onion, chopped |
1 clove garlic, minced |
1 (26-oz.) jar spaghetti sauce |
1/4 cup dry white wine or chicken broth |
3 tablespoons fresh parsley, chopped |
1/2 teaspoon salt |
3 cups ricotta cheese |
1 cup shredded mozzarella |
2 eggs, lightly beaten |
1/3 cup fine, dry bread crumbs |
2 tablespoons grated parmesan cheese |
1 teaspoon italian seasoning |
1/2 cup grated parmesan cheese |
Directions:
1. Cook lasagna noodles according to package directions; drain. Cut in half crosswise and set aside.
2. Cook sausage, onion and garlic in a large skillet, stirring until sausage crumbles and is no longer pink; drain. Add spaghetti sauce, wine or broth, parsley and salt, stirring well. Cover and simmer 10 minutes, stirring occasionally. Remove from heat and set aside.
3. Combine ricotta cheese and next 5 ingredients, stirring well. Spread ricotta mixture evenly over lasagna noodles. Roll up jelly-roll fashion, starting at narrow end. Place lasagna rolls, seam side down, in a lightly greased 13 x9 baking dish. Pour meat sauce over rolls and sprinkle with 1/2 cup Parmesan cheese.
4. Bake, covered, at 375° for 30 minutes. Uncover and bake 15 more minutes or until thoroughly heated.
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