Lasagna Roll Ups

Lasagna Roll Ups

Ingredients

1 pound ricotta cheese

1 pound ricotta cheese

1/4 cup fresh basil, chopped

1/4 cup fresh basil, chopped

1/4 cup fresh parsley, chopped

1/4 cup fresh parsley, chopped

1 pound spicy or mild Italian sausage

1 pound spicy or mild Italian sausage

1 small onion, diced

1 small onion, diced

2 cloves garlic, minced

2 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon olive oil

1 teaspoon red pepper flakes

1 teaspoon red pepper flakes

1 (14.5 oz.) can Muir Glen® Organic diced tomatoes

1 (14.5 oz.) can Muir Glen® Organic diced tomatoes

18-20 lasagna noodles (about a pound)

18-20 lasagna noodles (about a pound)

1 (15 oz.) can Muir Glen Tomato Sauce

1 (15 oz.) can Muir Glen Tomato Sauce

Pinch of red pepper flakes

Pinch of red pepper flakes

8-10 ounces mozzarella cheese, grated

8-10 ounces mozzarella cheese, grated

Chopped basil, garnish

Chopped basil, garnish

Red pepper flakes, garnish

Red pepper flakes, garnish

Red pepper flakes, garnish

Red pepper flakes, garnish
Serves 6

Classic lasagna flavors done with a modern, single serving twist. Recipe by Nick Evans of Macheesmo.com

Preparation & Directions

  1. For ricotta filling, stir together ricotta and chopped fresh herbs. Season with a pinch of salt and pepper and store in the fridge until needed.

  2. For sausage filling, add a drizzle of oil to a large skillet over medium heat. Then add sausage, red pepper flakes, and a pinch of salt and pepper. Let cook, breaking apart sausage with a spoon, until sausage is mostly cooked.

  3. Add chopped onions and garlic to sausage and continue to cook until veggies are soft, another 5-6 minutes.

  4. Remove sausage from heat and once it has cooled slightly add mixture to a small food processor and pulse a few times to grind up sausage into an evenly fine texture.

  5. Add sausage mixture back to skillet with canned diced tomatoes. Bring to a simmer and taste it. Season with more salt and pepper if needed or more pepper.

  6. To make lasagna rolls, cook lasagna noodles according to package. Try not to overcook them. Drain noodles and then working with a few noodles at a time, lay them out flat and add a smear of ricotta mixture to each noodle. Then add a few spoonfuls of sausage mixture. You just need a thin layer of each on each noodle. Roll noodles up. Roll tight enough that the noodles stick, but not so tight that the filling busts out.

  7. Mix tomato sauce with a pinch of red pepper flakes and a pinch of salt and pepper. Spoon a bit of the sauce into the bottom of a large baking pan. As you finish rolling the lasagna, add them to the lightly sauced pan, seam side down. After you finish rolling enough lasagna to fill the pan, spoon over the rest of the sauce and then top with grated cheese. 

     

  8. Bake at 375 degrees F., covered with foil, for 20 minutes. Remove foil and bake for another 10 minutes. Serve rolls immediately with chopped basil and red pepper flakes. Store extra rolls in the fridge or, once cool, wrap them in foil and then store them in the freezer in a freezer-safe bag for months.