Sausage Lasagna Rolls Recipe

Name: Sausage Lasagna Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lasagna noodles; 1 pound bulk Italian sausage; 2 jars (26 ounces each) spaghetti sauce; 1 carton (15 ounces) ricotta cheese; 2 cups shredded part-skim mozzarella cheese, divided; 3/4 cup shredded Parmesan cheese, divided; 1 large 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 zest; 1 teaspoon coarsely ground pepper; 1/2 teaspoon salt

Servings: persons

12 lasagna noodles
1 pound bulk Italian sausage
2 jars (26 ounces each) spaghetti sauce
1 carton (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese, divided
3/4 cup shredded Parmesan cheese, divided
1 large 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 zest
1 teaspoon coarsely ground pepper
1/2 teaspoon salt

1
Preheat oven to 350u00b0. Cook noodles according to package directions.
2
Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce.
3
In a large bowl, combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, parsley, rosemary, lemon juice, thyme, lemon zest, pepper and salt. Drain noodles. Spread 2 tablespoons cheese mixture on each noodle; carefully roll up.
4
Spread 2/3 cup meat sauce into each of two greased 11x7-in. baking dishes. Place roll-ups seam side down over sauce. Top with remaining meat sauce. Sprinkle with remaining mozzarella and Parmesan cheeses.
5
Cover and bake until bubbly, 45-50 minutes.
6
Cover and freeze unbaked casseroles up to 3 months. To use, thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u00b0. Cover and bake until bubbly, 50-60 minutes.

1526

kcal

Calories

Fat

243

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 lasagna noodles, 1 pound bulk Italian sausage, 2 jars (26 ounces each) spaghetti sauce, 1 carton (15 ounces) ricotta cheese, and more.

Yes, Sausage Lasagna Rolls falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausage Lasagna Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions