Tuesday, June 1, 2010

Marinara Lasagna Rolls

I made lasagna rolls with bechamel sauce a few months back and they were soooooo delicious!  I've been wanting to make them several times since then but I haven't had time. I finally bought the ingredients and made the rolls again but this time without the bechamel and I used sausage instead. My boys LOVE lasagna rolls!  They can easily eat two of them and Son #1 would eat three if I let him.  Serve with a salad, grilled/roasted veggies and garlic bread...delish!


Yummy. Really yummy!

Marinara Lasagna Rolls

Yield: 8 rolls

  • 8 lasagna noodles: cook according to directions, drain and set aside on wax paper in single layer.
  • 3-4 c marinara sauce 
  • 1-2 c Italian five cheese mixture
cheese: Mix cheese ingredients thoroughly. Set aside till ready to spread on lasagna noodles.
  • 8-12 oz ricotta cheese (8 oz for thin layer of spread but 12 oz would've been perfect.)
  • 1/2 c shredded parmesan cheese
  • 2 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 eggs, beaten (I omitted due to son's allergy)
filling: Cook sausage thoroughly and set aside. Then saute veggies 3-4 mins and mix in with sausage.
  • 1 lb ground sweet Italian sausage (if you have sausage in the casing, remove the casings and cook like ground beef)
  • 1 bunch swiss chard, washed, dried and chopped (can sub spinach)
  • 1 zucchini, diced
  • 1/2 onion, diced
  • 4-6 garlic cloves, minced
  • add veggie of preference: bell peppers, mushrooms, squash, etc.
  1. Preheat oven to 325F.
  2. In 9x13" dish, cover bottom of dish with some marinara sauce.
  3. Spread ricotta mixture on entire lasagna noodle.
  4. Place sausage over ricotta.
  5. Spread veggies over sausage.
  6. Carefully roll noodle from skinny end till completely rolled up. Place in prepared 9x13" dish.
  7. Roll remaining noodles and place in dish. 
  8. Top rolls with marinara and bake for 20-30 mins.
  9. Add cheese during last 10 mins and bake till cheese melts.

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