This recipe makes two pans of lasagna rolls. You can bake both or freeze one for later.
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 45 min |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1 medium yellow onion, chopped
- 1 small yellow squash, finely diced
- 1 small zucchini, finely diced
- Kosher salt and freshly ground black pepper
- 15 ounces whole-milk ricotta
- 1/2 cup grated Parmesan
- 3 tablespoons fresh flat-leaf parsley leaves, chopped
- 1 large egg, beaten
- 2 tablespoons extra-virgin olive oil
- 1 pound bulk Italian sausage
- One 24-ounce jar marinara sauce
- 1/4 cup fresh basil leaves, chopped
- Nonstick cooking spray, for the baking dishes
- 1 pound lasagna noodles, cooked according to package instructions and drained
- 2 cups grated mozzarella (about 8 ounces)
- 1/4 cup grated Parmesan
Instructions
- 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.)
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 810 |
| Total Fat | 47 g |
| Saturated Fat | 18 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 36 g |
| Cholesterol | 127 mg |
| Sodium | 1205 mg |
Reviews
I changed the Italian sausage to turkey sausage since I am not a fan of the Italian kind, and it was fabulous. I did use a piping bag which made the recipe really easy. I will make this again. Hint, it is even better the next day!