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Italian Sausage Lasagna Roll-Ups
Italian Sausage Lasagna Roll-Ups – meat filling, lots of cheese, and the perfect amount of sauce make these lasagna roll-ups a real winner.
Serve with a side of Pepperoncini Garlic Bread or Ranch Garlic Bread and a garden salad with Creamy Italian Dressing for a truly delicious family meal. Makes a great weeknight meal but also is perfect for when you have company. Assemble it ahead of time and then pop it in the oven 30 minutes before you want to eat.
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How To Make Italian Sausage Lasagna Roll-Ups
Cook the lasagna noodles until al dente.
Brown the sausage and saute the garlic.
Make filling. Mix together the cottage cheese, eggs, oregano, red pepper flakes, half the mozzarella cheese, and all of the Parmesan cheese.
Spread filling on lasagna noodles and roll up.
Place them in a baking dish and cover with sauce and remaining mozzarella cheese.
Bake 15 minutes covered and 15 minutes uncovered.
Assemble Ahead Of Time
These Roll-Ups can be assembled ahead of time. Cover with foil and refrigerate for up to two days. Add 5 to 10 minutes onto the baking time.
For the pasta sauce I recommend Rao’s Roasted Garlic. It costs more than other brands, but it is so delicious and tastes like homemade.
Freezes Well
Freeze unbaked lasagna roll-ups for up to two months. Let them thaw in the refrigerator overnight before baking.
Can I Substitute Ground Beef?
Yes! Ground beef or even ground turkey can be used instead of Italian sausage.
Is It Spicy?
A half teaspoon of crushed red pepper flakes adds a little heat to this dish. For more heat, use “Hot” Italian sausage.
Recommended Equipment
Pasta Pot
9×13-inch baking dish
Box Grater
Storage
Leftovers will keep for 4 days in an airtight container in the refrigerator.
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Italian Sausage Lasagna Roll-Ups
Italian Sausage Lasagna Roll-Ups – meat filling, lots of cheese, and the perfect amount of sauce make these lasagna roll-ups a real winner.
Course Dinner, Main Dish
Prep Time 25 minutes minutesCook Time 30 minutes minutesTotal Time 55 minutes minutes
Servings 9
Calories 508kcal
EquipmentPasta Pot9×13-inch baking dish
Ingredients9 lasagna noodles1 pound Sweet or Hot Italian sausage removed from casings if in casings1 medium onion diced3 garlic cloves minced1 (16-ounce) container cottage cheese or ricotta cheese2 large eggs1 teaspoon dried oregano1/2 teaspoon crushed red pepper flakes1/2 teaspoon black pepper1/4 teaspoon salt32 ounces pasta sauce I use Rao's roasted garlic3 cups shredded mozzarella cheese1/2 cup freshly grated or finely shredded Parmesan cheese1 teaspoon chopped fresh parsley
InstructionsCook lasagna noodles in a large pot of salted water until al dente. Drain and spread out on parchment paper so they don't stick together.While noodles are cooking, brown and crumble Italian sausage. Add onion and cook 2 minutes.Add garlic and cook 1 more minute. Let cool.Preheat oven to 350 degrees and spray a 9×13-inch baking dish with cooking spray.In a large bowl, stir together cottage cheese and eggs until eggs are mixed in.Mix in oregano, red pepper flakes, pepper, and salt.Add sausage mixture, half the mozzarella and all of the Parmesan cheese and stir to mix.Spread sausage mixture on lasagna noodles, dividing it evenly. Roll each noodle up.Spread about 1/2 cup of pasta sauce in the bottom of the prepared baking dish. Place lasagna rolls in baking dish, seam side down.Pour remaining sauce over lasagna rolls.Sprinkle with remaining mozzarella cheese.Spray the underside of a piece of foil with cooking spray and place it on top of baking dish.Bake 15 minutes. Uncover and bake another 15 minutes.Sprinkle with parsley. Let sit 10 minutes before serving.
NutritionCalories: 508kcal | Carbohydrates: 31g | Protein: 30g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.004g | Cholesterol: 121mg | Sodium: 1413mg | Potassium: 616mg | Fiber: 3g | Sugar: 7g | Vitamin A: 898IU | Vitamin C: 9mg | Calcium: 337mg | Iron: 2mg
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