Preheat oven to 350 degrees F. Spray 9x13 inch glass baking dish with cooking spray.
Boil lasagna noodles in a large sauce pot. Add a drop or two of olive oil to help keep the noodles from sticking. Boil until the firmness you like. Remove from heat and drain water. Add cold water to the pot and let it sit to cool.
Peel Italian sausage out of its casing, brown in a skillet, and drain off the oil. In a separate bowl, mix ricotta cheese, egg, and the cooked sausage, and stir well.
Take one noodle out of the pot and place on a plate. Spray the bottom of the cooking dish. Add several spoonfuls of the cheese/egg/sausage mixture down the center of the lasagna noodle, almost down to the end, and gently roll. Place in the dish seam down, and continue with the rest of the mixture. You will end up with around 10 rolls - I usually run out of mixture before the noodles, so if you want more, mix up more mixture!
Pour the sauce over the noodles and sprinkle the cheese over the finished product. Save some cheese for when you are serving (we call that "bonus cheese" at my house!). Bake covered at 350 degrees F for 25 minutes. Serve with a salad and bread - delicious!
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I love vegetable lasagna and decided to try my hand at lasagna rolls. Converting my recipes into rolls actually cut down on the amount of sauce and cheese I used and I increased the amount of veggies per serving significantly.
I had heard of lasagna roll ups but never tried making them! They are different, fun and easy to serve. Putting away leftovers is easy too. I had company for dinner and they loved them!
Cook noodles and divide. Brown meat and drain off grease. Stir in sauce and simmer for 5 minutes; drain noodles. Spread each noodle with 1/4 cup meat sauce and top with 2 Tbsp. cheese.
Cook lasagna noodles as directed on package. Combine broccoli, cottage cheese and egg and distribute evenly along length of each pieces of cooked lasagna. Roll each one jelly roll fashion. Combine remaining ingredients into a tuna mushroom soup sauce.
Preheat oven to 350 degrees F. Cook noodles according to package directions; drain and rinse under cold water. In small skillet over medium heat, heat oil. Add carrots, onions and garlic; cook and stir until crisp-tender.
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I have been hungry for lasagna rolls and am looking for a really good (and easy) recipe for these. Thank you in advance for your help!
jmz2005 from illinois
Lasagna Rolls II
In a 2 qt. saucepan, over medium heat, brown sausage, stirring frequently to separate. Remove meat and set aside. Add mushrooms and green peppers to drippings. Cook, stirring occasionally, until vegetables are tender. Stir in 2 cup of the vegetable juice, the oregano and pepper. In cup, combine remaining 1/2 cup vegetable juice and cornstarch. Add to saucepan. Cook, stirring constantly, until sauce thickens. Cook 5 minutes longer.
Preheat oven to 375 degrees F. In a medium bowl, combine sausage, ricotta, mozzarella and egg; mix well. Spread 1/3 cup mixture on each noodle. Roll up jelly roll fashion. In a 9x13 inch baking pan, spread 1 cup of sauce. Place lasagna rolls, seam-side down in sauce. Top with remaining sauce. Cover; bake 30 minutes or until hot and bubbly. Uncover; sprinkle with Parmesan. Bake 5 minutes longer.