LASAGNA ROLLS

Cooking Time:  25 Minutes

Make Ahead:  You can make this
entire dish up to 2 days ahead before
baking.  Tightly cover with plastic
wrap and refrigerate.  Let stand
at room temperature for 30 minutes
before baking.

Serves 6

Garlic toast makes a great partner
for this pasta dish.

SHOPPING LIST

Lasagna Noodles, Fresh Parsley, Marinara Sauce, Ricotta Cheese,
Italian Sausage, Mozzarella Cheese, Egg

INGREDIENTS

12 lasagna noodles
2 cups ricotta cheese, divided
1 egg
1/4 cup chopped parsley or 1 1/2 tablespoons dried parsley
1 cup shredded mozzarella cheese, divided
8 ounces of italian sausage (casings removed)
1 jar marinara sauce, divided (28 ounce size)

1. Preheat oven to 375 degrees.  Cook the noodles according to package directions.  Drain the noodles and rinse with cold water.  Mix ricotta cheese, egg, parsley and mozzarella in a bowl and set aside.
2. Cook the sausage in a skillet over a medium heat until browned and crumbly, drain fat.
3. Spread 1 cup sauce in a 9 x 13 inch baking dish.  Spread 3 tablespoons of ricotta mixture on each noodle and top with some sausage.  Roll up each noodle and arrange, seam side down, in a baking dish.
4. To the roll ups with the remaining sauce and mozzarella.  Bake, loosely covered with foil for 15 minutes.  Remove the foil and bake for another 10 minutes or until brown and bubbly.

VARIATION

Try using ground beef instead of sausage and cheddar cheese instead of mozzarella.

EXPRESS COOKING

You can use frozen precooked lasagna noodles to save time.  You can usually find them in the freezer section of the supermarket.

To quickly drain the cooked sausage, pour the meat through a metal strainer.

MONEY SAVING TIPS

When selecting a premade pasta sauce, look at the items on the lowest shelves in the supermarket.  They are usually less expensive than those at eye level.

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