Lasagna Rolls
For the sauce:
1 tablespoon olive oil
8 ounces mushrooms, finely diced
5 garlic cloves, minced
1 sweet onion, finely diced
1 pound hot Italian sausage
1/3 cup red wine
2 cans (14oz) crushed tomatoes
1 tablespoon each fresh chopped: basil, oregano, rosemary, & parsley
Heat:
Olive oil in bottom of large skillet
Saute mushrooms, onions, garlic together about 5 minutes over medium heat.
Remove from pan and set aside.
Brown sausage in pan.
Drain fat.
Remove sausage and set with mushrooms.
Deglaze pan with red wine. Cook until alcohol smell dissipates.
Add mushrooms, onions, garlic, and sausage back to pan.
Pour in tomatoes.
Stir well.
Stir in fresh seasonings.
Salt and Pepper to taste.
Allow to simmer over medium low about 15 minutes, stirring occasionally.
For the cheese filling:
Mix:
2/3 cup ricotta
2/3 cup cottage cheese (Lasagna purist? Don't hate. Go ahead and use 1 1/3 cup ricotta. I just happen to like it this way! It sets a little better and I think helps with the overall texture.)
2/3 cup+ mozzarella cheese, shredded (Remember, the better the cheese the better the overall dish. USE. GOOD. MOZZARELLA. Also, feel free to add a bit more cheese if you love a super cheesy lasagna!)
1/3 cup parmesan, shredded (Again, please use quality cheese.)
2 tablespoons grated garlic
1 tablespoon fresh chopped basil
1 tablespoon fresh chopped parsley
1/2 teaspoon pepper
1 egg
Assembly:
Cook one package lasagna noodles according to directions.
Save about 1/4 cup pasta water.
Rinse noodles, and lightly toss in olive oil.
Pour about half the tomato sauce into the bottom of a large braising pan.
Lay each noodle out flat, and spread the cheese mixture over the entire noodle.
Roll up.
Place in braising pan either seam down, or vertically, with swirl facing up.
Mix remaining half of sauce with reserved pasta water and scoop around and on top of the rolls.
Sprinkle a generous amount of fresh grated mozzarella and parmesan over the top.
Bake:
In a 350 degree oven, covered, for 15 minutes.
Uncover and continue to bake about 25-30 minutes.
Scoop:
Rolls out into a bowl and ladle some extra sauce over the top.
If you're feeling risky, sprinkle with some extra parmesan cheese and fresh chopped parsley and basil.