Spicy Lasagna Rollers
Makes 6 servings
|1-1/2||pounds Italian sausage, casings removed|
|1||jar (28 ounces) spaghetti sauce, divided|
|1||can (8 ounces) tomato sauce|
|1/2||cup chopped roasted red pepper|
|3/4||teaspoon dried Italian seasoning|
|1/2||teaspoon red pepper flakes|
|1||container (15 ounces) ricotta cheese|
|1||package (10 ounces) frozen chopped spinach, thawed and squeezed dry|
|2||cups (8 ounces) shredded Italian cheese blend, divided|
|1||cup (4 ounces) shredded Cheddar cheese, divided|
|1||egg, lightly beaten|
|12||lasagna noodles, cooked and drained|
- Preheat oven to 350°F. Spray 13X9-inch baking pan with nonstick cooking spray; set aside.
- Cook sausage in large skillet over medium heat until browned, stirring to break up meat; drain. Stir in 1/2 cup spaghetti sauce, tomato sauce, roasted red pepper, Italian seasoning and pepper flakes.
- Combine ricotta, spinach, 1-1/2 cups Italian cheese blend , 1/2 cup Cheddar cheese and egg in medium bowl. Spread 1/4 cup ricotta mixture over each noodle. Top with 1/3 cup sausage mixture. Tightly roll up each noodle from short end, jelly-roll style. Place rolls, seam sides down, in prepared pan. Pour remaining spaghetti sauce over rolls. Sprinkle with remaining 1/2 cup Italian cheese blend and 1/2 cup Cheddar cheese. Cover pan with foil.
- Bake 30 minutes. Carefully remove foil; bake 15 minutes or until sauce is bubbly.
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