Italian Sausage Lasagna Roll-Ups – meat filling, lots of cheese, and the perfect amount of sauce make these lasagna roll-ups a real winner.
Serve with a side of Pepperoncini Garlic Bread or Ranch Garlic Bread and a garden salad with Creamy Italian Dressing for a truly delicious family meal. Makes a great weeknight meal but also is perfect for when you have company. Assemble it ahead of time and then pop it in the oven 30 minutes before you want to eat.
How To Make Italian Sausage Lasagna Roll-Ups
- Cook the lasagna noodles until al dente.
- Brown the sausage and saute the garlic.
- Make filling. Mix together the cottage cheese, eggs, oregano, red pepper flakes, half the mozzarella cheese, and all of the Parmesan cheese.
- Spread filling on lasagna noodles and roll up.
- Place them in a baking dish and cover with sauce and remaining mozzarella cheese.
- Bake 15 minutes covered and 15 minutes uncovered.
Assemble Ahead Of Time
These Roll-Ups can be assembled ahead of time. Cover with foil and refrigerate for up to two days. Add 5 to 10 minutes onto the baking time.
For the pasta sauce I recommend Rao’s Roasted Garlic. It costs more than other brands, but it is so delicious and tastes like homemade.
Freezes Well
Freeze unbaked lasagna roll-ups for up to two months. Let them thaw in the refrigerator overnight before baking.
Can I Substitute Ground Beef?
Yes! Ground beef or even ground turkey can be used instead of Italian sausage.
Is It Spicy?
A half teaspoon of crushed red pepper flakes adds a little heat to this dish. For more heat, use “Hot” Italian sausage.
Recommended Equipment
- Pasta Pot
- 9×13-inch baking dish
- Box Grater
Storage
Leftovers will keep for 4 days in an airtight container in the refrigerator.
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Italian Sausage Lasagna Roll-Ups
Equipment
Ingredients
- 9 lasagna noodles
- 1 pound Sweet or Hot Italian sausage removed from casings if in casings
- 1 medium onion diced
- 3 garlic cloves minced
- 1 (16-ounce) container cottage cheese or ricotta cheese
- 2 large eggs
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 32 ounces pasta sauce I use Rao's roasted garlic
- 3 cups shredded mozzarella cheese
- 1/2 cup freshly grated or finely shredded Parmesan cheese
- 1 teaspoon chopped fresh parsley
Instructions
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Cook lasagna noodles in a large pot of salted water until al dente. Drain and spread out on parchment paper so they don't stick together.
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While noodles are cooking, brown and crumble Italian sausage. Add onion and cook 2 minutes. Add garlic and cook 1 more minute. Let cool.
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Preheat oven to 350 degrees and spray a 9×13-inch baking dish with cooking spray.
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In a large bowl, stir together cottage cheese and eggs until eggs are mixed in. Mix in oregano, red pepper flakes, pepper, and salt.
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Add sausage mixture, half the mozzarella and all of the Parmesan cheese and stir to mix.
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Spread sausage mixture on lasagna noodles, dividing it evenly. Roll each noodle up.
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Spread about 1/2 cup of pasta sauce in the bottom of the prepared baking dish. Place lasagna rolls in baking dish, seam side down.
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Pour remaining sauce over lasagna rolls. Sprinkle with remaining mozzarella cheese.
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Spray the underside of a piece of foil with cooking spray and place it on top of baking dish. Bake 15 minutes. Uncover and bake another 15 minutes.
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Sprinkle with parsley. Let sit 10 minutes before serving.
Nutrition
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