Lasagna Roll Ups with Sausage and Spinach

Lasagna Roll Ups with Sausage and Spinach


  • 8 lasagna noodles, cooked al-dente
  • 1 pound ground sweet Italian sausage
  • 1 Tablespoon extra virgin olive or grapeseed oil
  • 10 oz frozen chopped spinach, thawed and completely drained
  • 8 oz fat free ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • salt and fresh pepper
  • 32 oz marinara sauce (homemade or jarred)
  • 1 cup part skim mozzarella cheese, shredded


  • Preheat oven to 350°.
  • Ladle about 1 cup marinara sauce on the bottom of a 9 x 12 baking dish.
  • Heat oil in a 12-inch skillet over medium high heat. Add sausage and cook until browned and no pink remains. Remove from heat, drain, and let cool slightly.
  • Combine cooked sausage, spinach, ricotta, Parmesan, HALF of the mozzarella, egg, salt, black and red pepper (if using), in a medium bowl.
  • Place a piece of wax or parchment paper on the counter and lay out lasagna noodles. If necessary, pat noodles dry with paper toweling.
  • Take 1/4 cup of sausage mixture and spread evenly over one noodle. Repeat until all noodles are covered. Roll each noodle carefully and place seam side down into the baking dish.
  • Ladle sauce over the noodles in the baking dish. Sprinkle remaining 1/2 cup of mozzerella cheese over noodles.
  • Cover and bake for 25-30 minutes, or until cheese melts.

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