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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Who said lasagna noodles have to lie flat? This artful interpretation of layered comfort food Ingredients:
12 lasagna noodles |
1 pound johnsonville® mild ground italian sausage |
2 jars (26 ounces each) spaghetti sauce |
1 carton (15 ounces) ricotta cheese |
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided |
3/4 cup shredded parmesan cheese, divided |
1 egg |
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes |
2-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed |
2 teaspoons lemon juice |
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme |
1 teaspoon grated lemon peel |
1 teaspoon coarsely ground pepper |
1/2 teaspoon salt |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce.
2. In a large bowl, combine the ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, parsley, rosemary, lemon juice, thyme, lemon peel, pepper and salt. Drain noodles. Spread 2 tablespoons cheese mixture on each noodle; carefully roll up.
3. Spread 2/3 cup meat sauce into each of two greased 11-in. x 7-in. baking dishes. Place roll-ups seam side down over sauce. Top with remaining meat sauce. Sprinkle with remaining mozzarella and Parmesan cheeses.
4. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 45-50 minutes or until bubbly.
5. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly. Yield: 2 casseroles (6 servings each).
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