Thread: Sausage and Peppers Lasagna Rolls

I've always wanted to make lasagna rolls because I thought they looked pretty. My husband is like, NO. Just make it the regular way but with sausage. Sausage? Hmmmm...how 'bout sausage and peppers lasagna? Him - sounds good. How 'bout if I make it like this? I then show him a Pinterest board that I have devoted to lasagna rolls. He thought it looked good. Duh.



Sausage and Peppers Lasagna Rolls

1/2 lb box of lasagna noodles
1 lb sweet Italian sausage
1 onion, sliced
1 green pepper or a red pepper, seeded and sliced
salt
pepper
crushed red pepper flakes, optional
8 oz container of ricotta cheese
dried or fresh basil leaves
grated Parmesan cheese
1 egg
8 oz mozzarella cheese, shredded
1 jar pasta sauce (or make your own)

Cook the lasagna in boiling water according to package directions; drain.

Remove sausage from casings and brown in a skillet over medium high heat. Add onions and peppers and cook until softened and the meat is cooked through. Season with salt, pepper, and a pinch of crushed red pepper flakes, if desired. Set aside.

In a bowl, combine ricotta, basil, Parmesan, then season with salt and pepper (you can taste it at this point). Mix in the egg (don't taste it at this point unless you enjoy raw eggs).

Preheat oven to 350 degrees F.

Spread a little of your sauce in the bottom of an 8 x 8" glass baking dish. On a clean work surface (a cookie sheet works well), lay out a few lasagna sheets. Spread them with your ricotta mixture, sprinkle on some mozzarella, cover with sausage and peppers and roll up. Place seam side down in baking dish.

Pour in pasta sauce. Cover with aluminimum foil and bake 30 minutes until bubbly and heated through.