Friday 3/20

Lasagna Roll Ups
Brussell Sprouts

• 8 lasagna noodles
• 1 lb. Italian sausage, casings removed
• 1 cup chopped onion
• 2 cloves garlic, finely chopped
• 1 can (18 oz.) tomato paste
• 1 tsp. oregano leaves, crushed
• ½ tsp. basil leaves, crushed
• 1 ctn. (15 oz.) ricotta cheese
• 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1-1/2 cups shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 1 egg
• ½ tsp. salt
Directions
1. Cook noodles according to package direction; drain.
2. Cook sausage, onion and garlic in large skillet until meat is done; drain.
3. Stir in tomato paste, 2 cups water, oregano and basil. Bring to boil; reduce heat and simmer, covered, 20 mintues.
4. Combine ricotta cheese, spinach, 1 cup mozzarella cheese, parmesan cheese, egg and salt.
5. Spread about ½ cup cheese mixture over each noodle; roll up. Place seam side down in 13x9 inch baking dish. Pour sauce over rolls. Sprinkle with remaining mozzarella cheese.
6. Cover and bake in preheated 350°F oven, 35 minutes or until cheese is melted.
Prep and Cook Time: 65 min
Servings: 8