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Preparation time
30 minutes
Total time:
1 hour
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Ingredients
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125 mL (1/2 cup) de PRIMO 100% Grated Parmesan Cheese
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375 mL (1 1/2 cups) shredded mozzarella cheese
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1 egg
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2 mL (1/2 tsp) of salt
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1 mL (1/4 tsp) pepper
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500 mL (2 cups) ricotta cheese
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1 pkg (300 g) frozen chopped spinach, thawed and well-drained
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10 Lasagne Noodles
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5 mL (1 tsp) dried oregano
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5 mL (1 tsp) dried basilic
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30 mL (2 tbsp) tomato paste
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1 can (28 oz/796 mL) Tomatoes, crushed
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2 garlic cloves, minced
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1 onion, chopped
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225 g (1/2 lb) Italian sausages, casings removed and crumbled
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Directions
- In skillet, brown sausage 5-7 minutes over high heat.
- Break up any large pieces and drain fat if necessary. Reduce heat to medium, add onion and garlic to sausages, and cook 3 minutes, or until softened. Stir in tomatoes, tomato paste, oregano and basil; bring to a boil over medium heat.
- Reduce heat and simmer 15 minutes, or until sauce thickens slightly. Remove from heat and set aside. Meanwhile, in a large pot of boiling, salted water, cook lasagne 14-16 minutes, or until tender but firm. Refresh in cold water, drain and set aside.
- In bowl, stir together spinach, ricotta, Parmesan, 1 cup (250 mL) of mozzarella, egg, salt and pepper until thoroughly combined.
- Spread 1/2 cup (125 mL) of tomato-sausage sauce on bottom of an 11 × 7-in (2 L) baking dish. Divide and spread ricotta mixture onto each lasagne noodle. Spoon 1 tbsp (15 mL) of tomato-sausage sauce down middle of each coated noodle.
- Roll up lasagne noodles jelly-roll style, and place seam side down in baking dish. Spoon remaining sauce evenly over rolls and sprinkle with remaining mozzarella. Bake at 350°F (180°C) for 30-35 minutes or until hot and bubbly. Each roll is 1 serving.
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