12 lasagna noodles
2 cups ricotta cheese
1 egg
1/4 cup chopped parsley (or 1 1/2 Tbsp dried parsley)
2 cups shredded mozzarella cheese, divided
8 oz Italian sausage, casings removed
1 (28oz) jar marinara sauce, divided
Cook noodles according to package directions. Drain noodles and rinse with cold water. Mix ricotta, egg, parsley and 1 cup mozzarella in a bowl; set aside.
Cook sausage in a skillet over medium heat until browned and crumbly; drain fat.
Spread ½ cup sauce in a 9x13in baking dish. Spread 3 tablespoons ricotta mixture on each noodle; top with some sausage. Roll up each noodle. Arrange seam sides down in baking dish.
Top roll-ups with remaining sauce and mozzarella. Bake, loosely covered, at 375° for 15 minutes. Remove cover; bake for 10 minutes longer or until brown and bubbly.
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