In our home, lasagna is a favorite, especially for my son. He could eat lasagna every day if I would let him. In an effort to simplify the layering process of traditional lasagna, I compiled my super simple ingredients and wrapped up lasagna rolls instead. All the great flavor with less mess and time. In order to share this with you, I'll have to part with both my filling and my marinara...gosh, two recipes in one post. Are you overwhelmingly delighted? Are you? Even a little bit? Okay, fine...be that way. I think next time I'll stir some fresh spinach into the filling...
Lasagna Rolls
15 lasagna noodles, cooked to al dente
30 oz. container whole milk ricotta cheese
1 cup parmesan
1/2 cup shredded mozzarella
1 lb. italian sausage, cooked well, drained and chopped ultra fine in food processor
1/2 yellow onion
2 Tbs. chopped garlic
3 Tbs. chopped fresh basil, plus additional for topping
2 Tbs. chopped fresh italian flat-leaf parsley
1 Tbs. chopped oregano
Fresh Mozzarella, sliced
Prepare marinara sauce (recipe below). Preheat oven to 400 degrees. In skillet drizzled with olive oil, cook onion and garlic until tender. Transfer to mixing bowl. Add ricotta, parmesan, shredded mozzarella, italian sausage, basil, parsley, and oregano. Stir well. In bottom of baking dish, thinly layer marinara sauce, just enough to cover the bottom of your pan. Now assemble your rolls. Scoop 1/2 cup of filling onto a single piece lasagna. Gently roll lasagna noodle around filling, guarding filling as you roll to prevent filling from being pressed out of noodle. Place in baking dish and repeat with remaining noodles/filling. Cover with marinara, slices of fresh mozzarella, chopped fresh basil and sprinkle with kosher salt.
Marinara Sauce
6 cloves garlic chopped
1/2 yellow onion, chopped very fine
3 Tbs. olive oil
1 28 oz. can plum tomatoes, pulsed in food processor with juices until coarsely chopped
1 15oz. can tomato sauce
1 teaspoon sugar
1 1/2 tsp. basil
3/4 tsp. oregano
1/2 tsp. crushed red pepper
1 Tbs. Kosher salt
Heat olive oil in large saucepan over medium-high heat. Saute onion until tender, add garlic and continue cooking 2-3 minutes. Add tomatoes, sugar, basil, oregano, kosher salt and crushed red pepper. Partially cover and simmer 45 minutes to 1 hour.
