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In , on January 21, 2016 with No Comments

Italian Sausage Roll-ups

My family loves Italian-style meals, and lasagna is probably one of their favorite choices when I ask them what they’d like for dinner. I don’t mind making a huge lasagna, but I wanted to do something a little different for dinner tonight, so I decided to make Italian Sausage Roll-ups. I’ve made these in a variety of ways in the past, using ground beef, adding spinach and mixing up the different cheeses, but tonight I decided to make them with Italian sausage.

These are really easy to make, although they can be a little bit messy, but in the end, this is a fun dish you can make for your family and when friends come over for dinner. This is also a good recipe to get little hands in the kitchen to teach them how to cook.

 

Italian Sausage Roll-ups

1 pound Italian pork sausage

1 package lasagna noodles

1 carton ricotta cheese

1/2 cup Parmesan cheese

1 egg

1 tablespoon plus 1 teaspoon Italian seasoning blend

1 teaspoon garlic powder

1 jar of your favorite spaghetti or marinara sauce

1 cup shredded mozzarella cheese

Fresh Parmesan cheese for grating

 

Preheat oven to 350 degrees Fahrenheit. Cook lasagna noodles according to package direction. Set aside.

In a skillet, brown the Italian sausage until no longer pink and nicely browned. Drain.

In a large bowl, combine the ricotta cheese, egg, 1/2 cup Parmesan cheese, Italian seasoning and garlic powder. Stir until thoroughly combined. Add the browned and drained Italian sausage. Mix well.

sausage filling

 

To assemble, take 1 cooked lasagna noodle, and place 1 tablespoon of the meat and cheese filling on one end. Roll up the lasagna noodle like you would a jelly roll.

lasagna noodle and filling

 

Place in a greased 9 x 13-inch baking pan, seam side down. Continue with the remaining noodles until you’ve filled the pan.

lasagna rolls in pan

Pour the jar of spaghetti or marinara sauce evenly over the tops of the lasagna rolls.

 

lasagna rolls with sauce

Sprinkle the shredded mozzarella cheese over the tops of the rolls, and grate fresh Parmesan cheese over everything.

lasagna rolls with sauce and cheese 2

 

Bake at 350 degrees Fahrenheit for approximately 30 minutes, or until the cheese on top is nicely browned and the dish is bubbly.

 

lasagna rolls baked

 

Yield: 18 lasagna rolls

 

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In , , on November 2, 2015 with No Comments

Spinach Lasagna

My family would eat pasta just about every night of the week if that’s what I made. Well, maybe not Kevin so much, as he’s a traditional meat-and-potatoes kind of guy, but my sons would. They frequently ask for lasagna, and when they were little, I used to add fresh spinach to my lasagna to “sneak” in a few more vegetables into their diet – not that they didn’t ever eat their veggies, but it was just one more way to get some greens in them. Now my oldest son requests that I include spinach when I make a lasagna, so I guess my sneaky ingredient somehow became his favorite way to eat lasagna.

To me the best lasagna has a ton of cheese in it, so I use lots of different blends in my recipe. For the ground meat, I’ve used ground venison, ground beef, Italian sausage and a combination of all. My oldest son likes it best when I use a combination of ground beef and ground Italian sausage, so this recipe reflects that.

lasagna in pan

lasagna

 

Spinach Lasagna

1 package lasagna noodles, cooked according to package directions, cooled
1 pound ground beef
1 pound ground Italian sausage
1 small onion, diced
16 ounces diced mushrooms (store-bought canned, fresh or home canned)
2 jars spaghetti sauce (store bought or home canned)
1 8-ounce can tomato paste (I used Italian-seasoned tomato paste)
8 ounces ricotta cheese or small-curd cottage cheese
1 egg, slightly beaten
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon parsley leaves
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 package fresh spinach leaves, washed and patted dry
2 cups shredded Italian cheese blend
2 cups shredded mozzarella cheese, divided
8 ounces sliced Provolone cheese
Freshly grated Asiago cheese
Freshly grated Parmesan cheese

Cook lasagna noodles per package directions. Set aside.

In a large skillet, brown ground beef and Italian sausage with the diced onions until the meat is no longer pink. Drain grease. In the same skillet, to the browned meat add 1 jar of spaghetti sauce, the tomato paste and the mushrooms. Cook until the mixture thickens.

In a large bowl, combine the ricotta or cottage cheese, egg, 1/2 cup Parmesan cheese, garlic powder, parsley, Italian seasoning and salt. Stir until well combined.

Combine the 2 cups of Italian shredded cheese and 1 cup of the shredded mozzarella cheese in another bowl.

In a large lasagna pan, layer the bottom with cooked lasagna noodles. Spoon some of the meat mixture on top of the noodles. Add a layer of the sliced Provolone cheese. Add a layer of the ricotta/egg mixture over the sliced Provolone. Add a layer of spinach leaves. Add a layer of the combined shredded cheeses.

Repeat layers, starting with another layer of noodles, and continue until you’ve used all the noodles, meat mixture, ricotta cheese mixture, spinach and combined shredded cheeses.

After you’ve completed all the layers, pour the remaining 1 jar of spaghetti sauce over all the layers. Top the sauce with the remaining 1 cup of shredded mozzarella cheese and additional freshly grated Asiago and Parmesan cheeses, if desired.

Bake the lasagna in a 350 degrees Fahrenheit oven for about 60 minutes, or until the cheese is browned and the lasagna is bubbly.

Serve with additional grated Parmesan and Asiago cheeses.

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