Shelly's Recipe

MUSHROOM AND SAUSAGE LASAGNA ROLLS

Category: Pasta - Baked

5 fresh lasagna sheets, sliced in half lengthwise
4 cups prepared pasta sauce (or a large bottle of pasta sauce or you can use more sauce if you like)
2 cups shredded Italian cheese blend

Filling;
3/4 pound bulk Italian sausage meat, cooked and drained (I like spicy)
2 cups ricotta cheese
1/2 cup heavy (33-35%) whipping cream
1/2 cup freshly grated Parmesan cheese
2 cups shredded Italian cheese blend
2 (10-ounce) cans sliced mushrooms, coarsely chopped then hand-squeezed to remove as much moisture as possible
2 garlic cloves, minced (can use more)
1 teaspoon dried basil (rubbed between fingers to release the flavor)
1 teaspoon fresh ground black pepper, or to taste
1 teaspoon seasoned salt

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking dish. Spread 2 cups of sauce into the bottom of the baking dish; set aside.

Slice 6 pasta sheets in half lengthwise down the middle .

In a bowl using a wooden spoon mix all filling ingredients together until well combined, season with more salt and pepper if needed. Place a fairly heaping 1/2-cup of filling over the sliced sheet.

Roll up, then place seam side down into baking pan, repeat with remaining sheets (you will have 2 rows of 5 rolls across). Drizzle with remaining pasta sauce, then sprinkle 1 cup shredded cheese over the sauce. Bake uncovered for 30 minutes (fresh pasta does not take long to cook!).

Sprinkle the remaining 1 cup of cheese over and allow to melt. Let stand for 20 minutes or more before lifting the rolls out of the pan. Yield 10 lasagna rolls