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Enjoy this recipe from The Christmas Table.
Submitted by: Laura Hack from Sugar Creek, WY
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. | |
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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. |
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