SAUSAGE LASAGNA ROLLS
Who said lasagna noodles have to lie flat? This artful interpretation of layered comfort food-with a twist-is what we like to call "casser-roll." -Kali Wraspir, Olympia, Washington
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce., 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., 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., Cover and bake until bubbly, 45-50 minutes. Freeze option: 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 350°. Cover and bake until bubbly, 50-60 minutes.
Nutrition Facts : Calories 380 calories, Fat 18g fat (8g saturated fat), Cholesterol 64mg cholesterol, Sodium 1113mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 3g fiber), Protein 21g protein.
SAUSAGE AND VEGGIE LASAGNA ROLLS
This recipe makes two pans of lasagna rolls. You can bake both or freeze one for later.
Provided by Katie Lee Biegel
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the filling: Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook until softened, about 4 minutes. Add the squash, zucchini, a sprinkle of salt and black pepper and cook, stirring frequently, until the squash softens but is not mushy, about 4 minutes. Set aside to let cool.
- Add the ricotta, Parmesan, parsley, egg, 1/2 teaspoon salt and 1/4 teaspoon black pepper to a large bowl, then add the cooled vegetables. Stir to combine.
- For the sauce: Heat the oil in a large skillet over medium heat. Add the sausage and cook, breaking into pieces with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Stir in the marinara and bring to a simmer. Let cook for 2 minutes, then remove from the heat and stir in the basil.
- For the lasagna rolls: Preheat the oven to 375 degrees F. Spray two 8-inch square baking dishes with nonstick cooking spray.
- Spread about 1/2 cup of the sauce on the bottom of each prepared baking dish.
- To make the rolls, spread each lasagna noodle with a layer of the ricotta filling. Starting at one end, roll up the noodle. Repeat with the remaining lasagna noodles and ricotta filling. Place half of the lasagna rolls seam-side down in each baking dish.
- Spread the remaining sauce over the lasagna rolls. Top with the mozzarella and Parmesan. Bake until the sauce is bubbling and the cheese is melted, 35 to 40 minutes. Let stand 10 minutes before serving. Alternatively, bake one dish and freeze the second, tightly wrapped, for up to 2 months. (See Cook's Note.)
ITALIAN SAUSAGE LASAGNA ROLLS
It's the same great flavor of lasagna but in a fun and interesting shape. I often make a pan of these and pop them in the freezer for future dinners. -Hollie Lervold, Redding, California
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato sauce, tomato paste and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 40 minutes. Stir in olives., Meanwhile, cook lasagna noodles according to package directions for al dente. Cook sausages in a large skillet according to package directions; drain. Remove sausages and cut in half widthwise. In the same skillet, cook and stir spinach over medium-high heat 2-3 minutes or until wilted; drain spinach and squeeze dry., In a small bowl, combine cream cheese and spinach. Spread 3 cups sauce mixture into a 13x9-in. baking dish. Spread 2 tablespoons cream cheese mixture on each noodle. Place a sausage half on a short end; carefully roll up. Cut in half widthwise; place ruffle side up in sauce mixture. Repeat with remaining noodles, cream cheese mixture and sausages., Pour 1-1/2 cups sauce mixture over rolls; sprinkle with mozzarella cheese. Bake, covered, 40 minutes. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Serve with remaining sauce mixture.
Nutrition Facts : Calories 504 calories, Fat 32g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 1090mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 4g fiber), Protein 22g protein.
SAUSAGE ROLLS
Swirls of sausage and mustard in pie dough makes a perfect, attractive and delicious offering at parties. The sausage and mustard are rolled up in the dough, sliced like a jelly roll and baked.
Provided by Cindy Whaling
Categories Appetizers and Snacks Wraps and Rolls
Time 28m
Yield 10
Number Of Ingredients 3
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
- Place pie crust dough onto a flat surface. Spread them generously with mustard. Spread 1/2 pound of sausage onto each pie crust. Flatten the sausage down with a spatula. Roll the pie crust mixture up like a jelly roll. Slice the roll into 1/2-inch circular pieces.
- Bake for 18 minutes or until sausage is cooked.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 13 g, Cholesterol 30.9 mg, Fat 26.6 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 7.8 g, Sodium 466.4 mg, Sugar 1.1 g
LASAGNA ROLL UPS II
Thick and hearty rolls filled with ricotta, Parmesan, and a beefy tomato sauce. A fun spin on a family favorite!
Provided by GNelson
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 9
Number Of Ingredients 13
Steps:
- Cook and stir ground beef, onion, garlic powder, and oregano in a large skillet over medium heat until onion is tender and beef is browned, about 10 minutes. Add tomato sauce and sugar; simmer until sauce is heated through, about 10 minutes.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
- Mix ricotta cheese, egg, parsley, and 3/4 cup Parmesan cheese together in a bowl.
- Place a lasagna noodle on a work surface. Spoon one layer of ricotta cheese mixture, one layer meat sauce, and one layer mozzarella cheese atop the lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles, ricotta cheese mixture, meat sauce, and mozzarella cheese. Spread a spoonful of meat sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
- Bake in the preheated oven until cheese is melted and bubbling, 30 to 35 minutes.
Nutrition Facts : Calories 524.1 calories, Carbohydrate 47.9 g, Cholesterol 98.3 mg, Fat 22 g, Fiber 2.9 g, Protein 34.6 g, SaturatedFat 11.2 g, Sodium 898.3 mg, Sugar 9.9 g
EASY ITALIAN SAUSAGE LASAGNA
This classic dish is a meal on its own, made special with Bob Evans Italian roll sausage
Provided by Food Network
Time 1h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a skillet, crumble and cook sausage over medium heat until brown. Remove from heat and stir in pasta sauce and tomato sauce. In small bowl, combine ricotta cheese and Italian seasoning. Preheat oven to 375F. Spread 1 cup sauce into bottom of a 9 x 13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese mixture, 1 cup of mozzarella and 1 cup sauce. Repeat layers two more times. Add last 3 noodles. Top lasagna with remaining sauce and with remaining mozzarella cheese. Sprinkle Parmesan over mozzarella. Cover and bake 45 to 50 minutes or until noodles are tender. Uncover and bake an additional 5 minutes to melt cheese.
BEEFY LASAGNA ROLL-UPS
I made this recipe and my daughter loved it. This is how I make it, but you can always add to it to make it your own.
Provided by Jenny
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through, about 8 minutes. Drain and pat noodles dry with paper towels.
- Brown ground beef and onion in a large skillet over medium heat, breaking the meat into crumbles as it cooks, about 10 minutes. Pour pasta sauce into beef mixture and stir garlic powder, basil, parsley, chives, oregano, and nutmeg into beef and sauce.
- Spread half of the beef sauce into a 2-quart casserole dish and sprinkle with 1 cup Cheddar cheese.
- Lay a lasagna noodle out onto a lightly floured work surface and spread with 2 tablespoons cream cheese. Spread 2 tablespoons ground beef sauce onto noodle; roll noodle and place with seam side down atop cheese in casserole dish. Repeat with remaining noodles. Sprinkle remaining beef sauce and 1 cup Cheddar cheese over noodle rolls.
- Bake in the preheated oven until cheese and sauce bubble, 10 to 15 minutes.
Nutrition Facts : Calories 575 calories, Carbohydrate 40.5 g, Cholesterol 115.5 mg, Fat 30.2 g, Fiber 4.6 g, Protein 34.6 g, SaturatedFat 15.8 g, Sodium 980.3 mg, Sugar 15.8 g
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LASAGNA ROLLS {WITH SAUSAGE} - BELLY FULL
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Reviews 23Calories 371 per servingCategory Main Course
- Bring a large pot of water to boil; throw in a pinch of salt and add your lasagna noodles. Cook until al dente. (After draining, drizzle with a tiny bit of olive oil to prevent sticking and drape them over a colander or lay them on a baking sheet.)
- While the pasta is cooking, warm oil in a nonstick skillet over medium-high heat. Add sausage and garlic, cook for about 3-4 minutes, breaking it up with a wooden spoon, until no pink remains. Drain off any accumulated grease and set aside.
- In a large bowl, stir together the ricotta, egg, Parmesan, mozzarella, milk, and Italian seasoning. Season with a little salt and pepper, to taste. Add the cooked sausage and 1/4 cup of marinara sauce; mix until just combined.
FREEZER-FRIENDLY SAUSAGE LASAGNA ROLLS RECIPE
From pillsbury.com
4.5/5 (2)Category EntreeServings 8Total Time 1 hr 40 mins
- Heat oven to 350°F. Cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well. Spray 11x8-inch (2-quart) glass baking dish with cooking spray. Spread 1/2 cup of the pasta sauce in bottom of baking dish.
- Meanwhile, in 10-inch skillet, cook Italian sausage, onion and garlic over medium-high heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink. Drain, if necessary. Add spinach and basil leaves; cook 1 to 2 minutes or until spinach is wilted. Stir in 1 cup of the pasta sauce. Turn off heat; cool 10 minutes. Stir in 1 cup of the mozzarella cheese.
- Spread each cooked lasagna noodle with 2 tablespoons ricotta cheese to within 1 inch of one short end. Top with 1/2 cup Italian sausage mixture; roll up firmly toward unfilled end. Repeat with remaining noodles. Place rolls, seam side down, in baking dish. Pour remaining 1 cup pasta sauce over rolls.
- Cover pan tightly with foil. Bake 35 to 45 minutes or until hot and bubbly. Sprinkle with remaining 1 cup mozzarella cheese. Bake uncovered 3 to 5 minutes or until cheese is melted. Let stand 5 minutes before serving.
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