I used the dried versions of all the herbs, and omitted the salt. Confession #2- I didn't measure the cheese. Life is too short to measure cheese. The ricotta comes in a container, so I know that was 15oz. The mozz and parm, I just eyeballed, more than likely a little more than generously. Since I only had 9 noodles, I only made one pan of rolls. I used about 26 ounces of sauce, about half a large jar, adding in a pinch of brown sugar and a sprinkle of each of the herbs.
The house smelled amazing, and both my husband and I enjoyed them. I served them with Texas Toast, perfect for mopping up all the delicious sauce. Thank you so much to Kali W for sharing the recipe.
(This is a picture of the rolls prior to going into the oven, by time dinner hit the table we were too hungry to stop for photos)
* Exported from MasterCook *
Sausage Lasagna Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 lasagna noodles
1 pound bulk Italian sausage
2 jars spaghetti sauce -- (26 ounces each)
1 carton Galbani® Ricotta Cheese -- (15 ounces)
2 cups shredded Galbani® Part Skim Mozzarella Cheese -- (8 ounces) divided
3/4 cup shredded Parmesan cheese -- divided
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2 1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary -- crushed
2 teaspoons lemon juice
1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon grated lemon peel
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
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 peel, 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 45-50 minutes or until bubbly. 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 50-60 minutes or until bubbly. Yield: 2 casseroles (6 servings each).