Lasagna Roll-Ups

Ingredients

• Italian sausages, casings removed and crumbled 225 g (1/2 lb)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (28 oz/796 mL) Tomatoes, crushed
• Tomato Paste 25 mL (2 tbsp)
• dried oregano 5 mL (1 tsp)
• 10 Lasagne Noodles
• 1 pkg (300 g) frozen chopped spinach, thawed and well-drained
• PRIMO 100% Grated Parmesan Cheese 125 mL (1/2 cup)
• shredded mozzarella cheese 375 mL (1 1/2 cups)
• 1 egg
• salt 2 mL (1/2 tsp)
• pepper 1 mL (1/4 tsp)
• ricotta cheese 500 mL (2 cups

Preparation

1. 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.
2. 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.
3. 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.
4. 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