Italian Sausage Lasagna Rolls
Servings
Prep Time
Cook Time
Italian Sausage Lasagna Rolls
Ingredients
-
1
tablespoon
olive oil
-
1
medium
onion, finely chopped
-
2
cloves
garlic, minced
-
1
can
(28 ounces) crushed tomatoes, undrained
-
1
can
(15 ounces) tomato sauce
-
1
can
(6 ounces) tomato paste
-
1
teaspoon
dried basil
-
1
teaspoon
dried marjoram
-
1
teaspoon
dried oregano
-
1
teaspoon
dried parsley flakes
-
1
teaspoon
dried thyme
-
1/2
teaspoon
pepper
-
1/4
teaspoon
salt
-
1
can
(2 1/4 ounces) sliced ripe olives, drained
-
10
uncooked
lasagna noodles
-
1
package
(19 ounces) Johnsonville® Mild Italian Sausage Links
-
1
package
(6 ounces) fresh baby spinach
-
1
package
(8 ounces) cream cheese, softened
-
2
cups
(8 ounces) part-skim mozzarella cheese, shredded
Directions
Preheat oven to 350°F. In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato sauce, tomato paste and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 40 minutes. Stir in olives.
Meanwhile, cook lasagna noodles according to package directions for al dente. Cook sausages in a large skillet according to package directions; drain. Remove sausages and cut in half widthwise. In the same skillet, cook and stir spinach over medium-high heat 2-3 minutes or until wilted; drain spinach and squeeze dry.
In a small bowl, combine cream cheese and spinach. Spread 3 cups sauce mixture into a 13x9-in. baking dish. Spread 2 tablespoons cream cheese mixture on each noodle. Place a sausage half on a short end; carefully roll up. Cut in half widthwise; place ruffle side up in sauce mixture. Repeat with remaining noodles, cream cheese mixture and sausages.
Pour 1-1/2 cups sauce mixture over rolls; sprinkle with mozzarella cheese. Bake, covered, 40 minutes. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Serve with remaining sauce mixture.
