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1
Heat a medium skillet over medium-high.
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2
Add the sausage and break up with a wooden spoon.
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3
Brown all sides of the sausage, for a total of about 6 minutes.
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4
Add the cinnamon and nutmeg and saute 30 seconds.
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5
Add the mushrooms and saute until they brown a little, about 5 minutes.
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6
Add the spinach and toss it until wilted, 2 minutes.
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7
Toss in a pinch of salt and pepper about now.
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8
Remove from heat.
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9
If your ricotta doesnt have mold on it, go ahead and stir in a cup.
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10
(If you do use ricotta, youll end up having enough for 8 roll ups.)
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11
In the meantime, blitz the tomatoes in a small food processor until smooth.
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12
Transfer them to a small sauce pan and bring to a simmer on low.
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13
Pour in the cream and stir to combine.
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14
Toss in a tiny pinch of salt and pepper.
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15
Keep it on a low simmer while you prepare the next step.
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16
I stirred a couple of tablespoons of the sauce into the filling, just to bind it a tad.
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17
In the meantime, bring a large pot of salted water to a boil and cook the noodles according to package instructions for al dente, about 10 minutes.
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18
Drain them and lay them side by side on a work surface.
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19
Evenly layer the filling down the center of each lasagna noodle.
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20
Roll up the noodle tightly and push any filling back in the sides if it squeezes out out.
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21
It shouldnt though.
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22
Place two rolls on your serving plate.
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23
Drizzle with the creamy tomato sauce and garnish with basil if desired!
