Ingredients
12 lasagna noodles, cooked and drained
1 pound Italian sausage, cooked and crumbled
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 large egg, beaten
2 cups marinara sauce
2 tablespoons chopped fresh parsley
1 teaspoon dried basil
1/2 teaspoon garlic powder
Salt and pepper to taste
Directions
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the ricotta cheese, 1/2 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, beaten egg, parsley, basil, garlic powder, salt, and pepper. Mix well.
Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
Lay out the cooked lasagna noodles on a clean surface and spread about 2 tablespoons of the cheese mixture on each noodle.
Top the cheese mixture with about 2 tablespoons of cooked sausage.
Carefully roll up each noodle and place seam-side down in the baking dish.
Pour the remaining marinara sauce over the roll-ups.
Sprinkle the remaining mozzarella and Parmesan cheese over the top.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Let it cool for a few minutes before serving.
Variations & Tips
For a vegetarian version, you can easily swap out the sausage for sautéed mushrooms or a spinach and bell pepper mix. For picky eaters, consider using a mild sausage or even ground chicken. If your family enjoys a bit of spice, a pinch of red pepper flakes in the cheese mixture will add a nice kick. You can also use whole wheat or gluten-free lasagna noodles if you have dietary preferences.
