↞ recipe box start page
Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
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
view more member recipes
MUSHROOM AND SAUSAGE LASAGNA ROLLS
view my recipes
print
save
Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Mushroom, Sausage And Roasted Red Pepper Lasagna
by ICOOK2
3 cups ricotta cheese 1 cup grated Parmigiano-Reggiano cheese 1 egg 1/2 tsp. salt 1/4 tsp. freshly ground pepper 2 Tbs. extra-virgin olive oil 2 lb. mild Italian sausage, casings removed
by ICOOK2
3 cups ricotta cheese 1 cup grated Parmigiano-Reggiano cheese 1 egg 1/2 tsp. salt 1/4 tsp. freshly ground pepper 2 Tbs. extra-virgin olive oil 2 lb. mild Italian sausage, casings removed
Lasagna Rolls
by sgre52160
1 lb Italian sausage, cooked, crumbled and drained 1 (8 oz and 3 oz) pkg cream cheese, room temperature 1 bunch green onions, chopped 1 bell pepper, diced 1 (26 oz) jar spaghetti sauce 16 lasagna
by sgre52160
1 lb Italian sausage, cooked, crumbled and drained 1 (8 oz and 3 oz) pkg cream cheese, room temperature 1 bunch green onions, chopped 1 bell pepper, diced 1 (26 oz) jar spaghetti sauce 16 lasagna
Seafood Lasagna Rolls
by sgre52160
6 lasagna noodles, cooked al dente, drained 1 1/2 tbsp olive oil 3/4 lb shrimp, peeled and deveined salt and pepper 2 cloves garlic, minced 1 small can lump crab meat 15 oz ricotta cheese 1/4 c
by sgre52160
6 lasagna noodles, cooked al dente, drained 1 1/2 tbsp olive oil 3/4 lb shrimp, peeled and deveined salt and pepper 2 cloves garlic, minced 1 small can lump crab meat 15 oz ricotta cheese 1/4 c
Vegetable Lasagna Rolls
by ChefKellyDigby
READY IN 40 minutes PREP TIME 20 minutes My family loves these. You can use egg roll wrappers, or Barilla pasta sheets. Ingredients: 8 egg roll wrappers or 8 Barilla Pasta Sheets. 1 container (
by ChefKellyDigby
READY IN 40 minutes PREP TIME 20 minutes My family loves these. You can use egg roll wrappers, or Barilla pasta sheets. Ingredients: 8 egg roll wrappers or 8 Barilla Pasta Sheets. 1 container (
view more member recipes
related CDKitchen recipes
Garlic Sausage and Manchego Bocadillo
Make-Ahead Lasagna Rolls
Jump In The Boat Italian Sausage Sandwiches
Breakfast Pigs in a Blanket With Honey Mustard Dipping Sauce
Sausage And Hash Browns Breakfast Pizza
Italian Sausage, Peppers and Onions
Turkey Lasagna Rolls With Chive-Cream Sauce
Classic Italian Lasagna With Ground Beef And Sausage
Portobello Mushroom Lasagna
Hot Sausage Sandwiches