SAUSAGE LASAGNA ROLLS
Who said lasagna noodles have to lie flat? This artful interpretation of layered comfort food-with a twist-is what we like to call "casser-roll." -Kali Wraspir, Olympia, Washington
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce., In a large bowl, combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, parsley, rosemary, lemon juice, thyme, lemon zest, pepper and salt. Drain noodles. Spread 2 tablespoons cheese mixture on each noodle; carefully roll up., Spread 2/3 cup meat sauce into each of two greased 11x7-in. baking dishes. Place roll-ups seam side down over sauce. Top with remaining meat sauce. Sprinkle with remaining mozzarella and Parmesan cheeses., Cover and bake until bubbly, 45-50 minutes. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake until bubbly, 50-60 minutes.
Nutrition Facts : Calories 380 calories, Fat 18g fat (8g saturated fat), Cholesterol 64mg cholesterol, Sodium 1113mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 3g fiber), Protein 21g protein.
ITALIAN SAUSAGE LASAGNA ROLLS
It's the same great flavor of lasagna but in a fun and interesting shape. I often make a pan of these and pop them in the freezer for future dinners. -Hollie Lervold, Redding, California
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. 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.
Nutrition Facts : Calories 504 calories, Fat 32g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 1090mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 4g fiber), Protein 22g protein.
BUTTERNUT SQUASH AND SAUSAGE LASAGNA
Provided by Katie Lee Biegel
Categories main-dish
Time 1h50m
Yield 10 to 12 servings
Number Of Ingredients 25
Steps:
- For the sauce: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the sausage and use a wooden spoon to break up the meat as it browns. When the sausage has cooked to golden brown, about 8 minutes, transfer it to a paper towel-lined plate to drain. Return the skillet to medium heat and add the remaining tablespoon olive oil. Add the onions and use a wooden spoon to scrape up any browned bits left on the bottom of the skillet. Deglaze with 2 tablespoons water. Cook until the onions are translucent, stirring occasionally, about 8 minutes. Add the mushrooms and cook until browned, 4 to 5 minutes. Stir in the garlic and a pinch of crushed red pepper and cook about 2 minutes. Add the sausage back to the skillet. Stir in the canned butternut squash, cream, salt and pepper. Set aside.
- For the filling: In a medium bowl, combine the ricotta, Parmesan, kale, sage, garlic powder, salt, pepper, eggs and nutmeg. Stir to combine and set aside.
- For the lasagna: Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil.
- Cook the lasagna noodles in the boiling water for half the time the package recommends. Drain and toss with a drizzle of olive oil to prevent them from sticking together.
- Spray a 9-by-13-inch casserole dish with nonstick cooking spray. Spoon about a cup of the sauce into the dish, spreading it to cover the bottom. Arrange half the lasagna noodles over the sauce, then begin layering first with half of the ricotta filling, then half of the sauce, then half of the mozzarella. Continue layering with the remaining noodles, filling and sauce, finishing with mozzarella on top. Sprinkle with the Parmesan. Tap the casserole on the counter to force out any air bubbles.
- Bake until the cheese is golden brown and the lasagna is bubbling, 35 to 45 minutes. Let it rest for 15 minutes so it can set and be cut easily.
ROASTED VEGETABLE AND SAUSAGE LASAGNA
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F; place two baking sheets in the oven to preheat.
- Drizzle the zucchini and eggplant slices on both sides with olive oil to coat. Carefully add the vegetables to the hot baking sheets--they should sizzle. Sprinkle with salt and pepper.
- Roast until the vegetables are tender, 12 minutes, flipping halfway through. Remove from the oven and let cool.
- Reduce the oven temperature to 350 degrees F.
- While the roasted vegetables are cooling, heat the 2 tablespoons olive oil in a saute pan over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and no longer pink, 7 to 10 minutes.
- In a bowl, whisk together the ricotta, parsley, egg and a big pinch of salt and pepper.
- In a 9-by-13-inch baking dish, add 1/2 to 3/4 cup of the marinara sauce and spread to cover the bottom of the pan. Lay down enough lasagna noodles to cover the sauce, and then sprinkle with one-third of the browned sausage. Cover the sausage with one-third of the roasted zucchini and eggplant, spread with half of the ricotta mixture and sprinkle with one-third of the mozzarella. Repeat the sequence of marinara, noodles, sausage, vegetables, ricotta and mozzarella. For the third and final layer, repeat as before, only without the ricotta. Finish by sprinkling the Parmesan over the top.
- Place the lasagna in the oven and cook until bubbly and browned on top, 35 minutes. Let cool for 10 minutes before serving.
MUSHROOM & VEGGIE SAUSAGE LASAGNA
delicious & healthy vegetarian lasagna. you can vary the ingredients as you like. if you use vegan sausage and jarred sauce, the seasonings & salt should be sufficient on their own.
Provided by e clare
Categories One Dish Meal
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- boil water and make the pasta according to package directions. cook with salt and olive oil to prevent sticking. when done, rinse with cold water and lay in separate strips on foil or plates.
- preheat oven 350 degrees.
- saute garlic, crumbled vegan sausage, and mushrooms in olive oil.
- add tomato sauce to the mushrooms & sausage. simmer on low. add up to 1/2 cup water and wine to taste to make this more liquidy.
- in a separate medium mixing bowl, combine ricotta cheese and chopped green onion.
- layer a 9X13X2 pan with 1/3 of sauce mixture. lay 3 strips pasta on top. spread 1/2 ricotta mixture over this. repeat sauce, pasta, cheese layers until you run out. top it off with pasta. add any sauce that's left. add shredded mozzarella cheese. cover with foil.
- bake at 350 degrees for 40 minutes.
- let stand 10 minutes before serving.
Nutrition Facts : Calories 392.1, Fat 20.1, SaturatedFat 8, Cholesterol 44.2, Sodium 723.9, Carbohydrate 32.7, Fiber 2.7, Sugar 7.1, Protein 19.5
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