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Submitted by: Laura Hack from Sugar Creek, WY
Originally shared on the web 04/25/2012

1 lb. Italian ground pork sausage
1 onion, chopped
3 cloves garlic, pressed
3 T. olive oil
28-oz. can crushed tomatoes
Italian seasoning to taste
16-oz. pkg. lasagna noodles, uncooked
1 to 2 c. ricotta cheese
16-oz. pkg. shredded Italian-blend cheese
1 c. shredded Parmesan cheese
1 c. shredded mozzarella cheese

In a skillet over medium heat, brown sausage, onion and garlic in oil; drain. Crumble sausage. Add tomatoes and seasoning; simmer over low heat. Meanwhile, cook lasagna noodles as directed on package; drain and lay out on a clean tea towel. On each noodle, spread a thin layer of ricotta cheese, sprinkle some Italian-blend cheese and spoon a layer of sausage mixture down the center. Roll up noodle jelly-roll style and secure with a wooden toothpick. Spread a thin layer of sausage mixture in an ungreased 13"x9" baking pan. Place rolls, seam-side down, in pan; cover with remaining sausage mixture. Sprinkle with Parmesan and mozzarella cheeses. Cover with aluminum foil; bake at 350 degrees for 45 minutes, or until heated through and bubbly. Remove foil for the last 10 minutes of baking time. Serves 5.


Enjoy this recipe from The Christmas Table originally published 03/2012.

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