Lasagna Roll-Ups

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If you want to change up your usual lasagna, this is a good recipe to do it with.  I usually make all my red-sauced pasta meals with no meat and this one was no exception.  Although if I had used meat, I would have used ground beef instead of sausage ~ just personal preference ~ either one would be fine. I also found that you can cook the entire package of noodles and have enough ricotta mixture for them all.

I think this would be a great OAMC dish if you doubled it or tripled it and it would also be a good dish for a potluck or to send to a neighbor or friend in need.  Just add a salad and some bread and you’re good to go.

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Lasagna Roll-Ups

11 lasagna noodles
1 pound Italian sausage, casing removed
1 small onion, chopped
1 clove garlic, minced
26 ounce jar spaghetti sauce
1/4 cup white wine
3 tbsp fresh parsley, chopped
1/2 tsp salt
3 cups ricotta cheese
1 cup shredded mozzarella cheese
2 eggs, lightly beaten
1/3 cup fine, dry breadcrumbs
2 tbsp grated Parmesan cheese
1 tsp Italiam seasoning
1/2 cup grated Parmesan cheese

Cook noodles according to package, drain. Cut in half crosswise.

Cook sausage, onion, and garlic in a deep skillet. Stir until sausage crumbles and is completely cooked, drain.

Add spaghetti sauce, wine, parsley and salt, stirring well. Cover and simmer meat sauce 10 minutes, stirring occasionally. Remove from heat, set aside.

Combine ricotta, mozzarella, eggs, bread crumbs, Parmesan, and Italian seasoning in a medium bowl. Spread mixture evenly over one side of each doodle. Roll up starting at short end. Place in a lightly greased baking dish seam side down.

Pour meat sauce over the rolls and sprinkle with 1/2 cup Parmesan cheese.

Bake at 375º for 30 minutes. Uncover and bake 15 more minutes or until thoroughly heated.

Serves 6-8

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Happy Cooking!

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Paula Deen’s Sausage Spirals

11 Comments

I’m on a breakfast kick so here’s another goodie for breakfast that is easy and delicious. I served it with The Lady’s Perfect Scrambled Eggs (Paula Deen) from Recipezaar for the perfect Paula Deen breakfast (without a TON of butter, either, y’all). The sausage recipe can easily be doubled.

Paula Deen’s Sausage Spirals

1 8 ounce can refrigerated crescent rolls
1/2 pound ground sausage, any flavor you like

Open can of dough, unroll dough carefully, pinch perforations together to seal.

Spread the sausage over the top of the dough to make a thin layer.

Starting at the short end, roll jelly-roll fashion. Cut into slices about 1/2 inch or so. At this point you can chill the spirals in the fridge for about 30 minutes or you can bake right away.

Place spirals about 1/2 inch apart on ungreased baking sheets. In a 375º oven, bake spirals for 18-20 minutes or until sausage in thoroughly cooked and crescent dough is golden brown.

Makes about 12 swirls

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!