Sausage and Spinach Lasagna Roll-Ups
I have to tell you, I am such a Washingtonian. These sunny days are great and all, but I crave those gray, darker days that show up every now and then during the spring. Sure, the sunshine means grilling weather, day drinking weather and just general fun outdoor activity weather. But I'm not only a true Washingtonian, but I'm a closet introvert. And gray weather means living it up, introvert style. I'm talking yoga pants and slippers, soft blankets, Netflix and chill and lighting all the candles. It's essentially all about being cozy, and that's my idea of a good time, my friends.
More importantly, when it's gray out there like it is now (and I'm doing a serious happy dance), you need eat/make food to match it. Translation: break out the soups, pastas and comfort food dishes galore.
Lasagna to me is one of those perfect, chilly weather foods, if you ask me. While I call these roll-ups, who are we kidding here? It’s totally lasagna in roll-up form. I actually like the roll-up variety because they make for easier serving with portions already divvied up and easier cleanup. Layered with spinach, spicy sausage, ricotta, Parmesan and your favorite marinara, it’s the perfect dish to cozy on up to.
Sausage and Spinach Lasagna Roll-Ups
Ingredients
10 lasagna noodles
1 16 oz container of ricotta
2 eggs
1/4 cup freshly grated parmesan
1 pound cooked Italian sausage
1/4 cup frozen spinach, thawed and drained thoroughly
1 teaspoon crushed red pepper flakes
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
4 cups shredded mozzarella
1 jar marinara sauce
Directions
Cook lasagna noodles in a large salted pot of boiling water until al dente. Drain and let cool. Meanwhile, combine ricotta, eggs, parmesan, spinach, sausage, red pepper flakes, salt and pepper in a medium bowl.
If making one large pan of lasagna, spread half of marinara evenly on the bottom of a greased baking dish. If making two smaller dishes, split half of the marinara between the two smaller dishes. Lay lasagna noodles on a flat surface and evenly spread 2-3 tablespoons of ricotta mixture on noodle and a sprinkle with about a tablespoon of mozzarella. Gently roll the noodle up and set on top of marinara in baking dish. Repeat until all noodles have been rolled. Top with remaining marinara and mozzarella cheese. Bake covered for about 45 minutes. Remove foil and bake for another 10-15 minutes until cheese is golden and bubbly. Let cool for about 10 minutes before serving.
