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.


Enjoy!

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