Forums Archive Index > Recipe Exchange > Lasagna Roll-Ups

Author: MissSnowshoveler

Date: 17 Dec 2006 7:24 am

Lasagna Roll-Ups
Prep Time: 30 min Ready In: 1 h 30 min Yield: 10 roll-ups

½ lb. Italian sausages, casings removed and crumbled
1 medium chopped onion
2 cloves garlic, minced
1 can (28oz) Primo Plum Tomatoes, crushed
2 tbs. Primo Tomato Paste
1 tsp. Dried oregano leaves
½ tsp. Dried basil
10 Primo Lasagna Noodles
1 pkg. (300g) froze, chopped spinach, thawed & drained well
2 cups ricotta cheese
½ cup Kraft 100% Parmesan Grated Cheese
1½ cups grated Kraft Mozzarella Cheese
1 egg
Salt and pepper to taste

Directions:
BROWN sausage over high heat for 5 - 7 min., breaking up any large pieces. Drain off fat if necessary. Reduce heat to medium; add onion and garlic to sausages and cook for 3 min. or until softened.
STIR in tomatoes, tomato paste, oregano and basil; bring to a boil over medium heat. Reduce heat and simmer for 15 min. or until sauce has thickened slightly. Remove from heat and set aside.
MEANWHILE, cook lasagna noodles in a large pot of boiling, salted water for 15 min. or until tender; refresh in cold water, drain and set aside. Preheat oven to 350°F.
STIR spinach, ricotta, 1 cup mozzarella, egg, salt and pepper in a small bowl until thoroughly combined.
SPREAD ½ cup of the tomato-sausage sauce on bottom of an 11 x 7" baking dish. Divide and spread ricotta mixture down each lasagna noodle. Spoon 1 tbs. of the tomato-sausage sauce over middle of cheese mixture on noodle. Roll-up lasagna noodles (jelly-roll style) and place seam side down in baking dish.
SPOON remaining sauce evenly over rolls in dish and sprinkle with remaining mozzarella cheese and parmesan cheese. Bake for 30 - 35 min. or until hot and bubbly.