Are there words that no matter how many times you write them, you still need to think about how they’re spelled? I have several, but the ones that come immediately to mind are definitely, nauseous, and lasagna. No correlation, thank goodness.
I love lasagna – it’s another one of those “blank canvas” type dishes, where the variations are endless…but I never make it. Ever.
My mom made it every once in a while when I was growing up, and all I remember was her entire kitchen being overrun by noodles hanging from colanders. Looking back, it probably only seemed that way because my mom’s kitchen is tiny, and, well, you know…your perspective as a child is so distorted.
But the idea of individual rolls struck me as so fantastic that I broke my forever-non-lasagna-making-streak and got after it.
These were incredibly easy and not nearly as messy as I remember, plus, no measuring or cutting in the end. And delicious as always.
Sausage Lasagna Rolls
Makes 10 Rolls
Prep time: 20 minutes
Cook time: 25 minutes
• 10 lasagna noodles
• 2 teaspoons extra virgin olive oil
• 1 pound ground pork
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• 1 egg
• 1/3 cup grated Parmesan cheese
• 1/3 cup grated mozzarella cheese
• 2 tablespoons milk
• 1/2 tablespoon Italian seasoning
• salt and pepper
• 2 1/4 cups traditional or marinara Spaghetti sauce
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 the colander or lay them on a cookie sheet or cutting board.)
While the pasta is cooking, warm oil in a medium non-stick skillet over medium-high heat. Add pork and garlic, cook for about 3 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. Add the cooked sausage and 1/4 cup of spaghetti sauce; mix until just combined.
Preheat oven to 375 and spread 1 cup of spaghetti sauce on the bottom of a 9×13 baking dish.
Spread a 1/3 cup of the sausage mixture on each lasagna noodle and roll up in a jelly-roll fashion. Arrange rolls, seam side down, in the baking dish. Top with remaining 1 cup of spaghetti sauce. Cover loosely with foil and bake for 25 minutes.
Sprinkle with some fresh parsley and additional Parmesan, if desired.
(adapted from ivillage)