Kittencal's Mushroom Sausage Lasagna Rolls

10
Servings
90m
Prep Time
50m
Cook Time
2h 20m
Ready In


"This is made easy using fresh lasagna sheets that have been sliced in half lengthwise. I make and may other recipes using my #recipe23 but you can use your own favorite sauce, the cheese/sausage mixture can be made up to two days ahead and the sausage can be cooked days ahead also, fresh sauteed mushrooms may be used in place of canned"

Original recipe yields 10 servings
OK
  • FILLING

Nutritional

  • Serving Size: 1 (203.4 g)
  • Calories 412.4
  • Total Fat - 28.8 g
  • Saturated Fat - 14.1 g
  • Cholesterol - 161.2 mg
  • Sodium - 1473.4 mg
  • Total Carbohydrate - 7.3 g
  • Dietary Fiber - 1 g
  • Sugars - 3.4 g
  • Protein - 30.5 g
  • Calcium - 703 mg
  • Iron - 1.4 mg
  • Vitamin C - 1.3 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Grease a 13 x 9-inch baking dish.

Step 3

Spread two cups of sauce into the bottom of the baking dish; set aside.

Step 4

Slice five fresh pasta sheets in half lengthwise down the middle .

Step 5

In a bowl using a wooden spoon mix all filling ingredients together until well combined, season with more salt and pepper if needed.

Step 6

Place a fairly heaping 1/2-cup of filling over the sliced sheet.

Step 7

Roll up, then place seam side down into baking pan, repeat with remaining sheets (you will have 2 rows of 5 rolls across).

Step 8

Drizzle with remaining pasta sauce, then sprinkle 1 cup shredded cheese over the sauce.

Step 9

Bake uncovered for 30 minutes (fresh pasta does not take long to cook!).

Step 10

Sprinkle the remaining 1 cup of cheese over and allow to melt.

Step 11

Let stand for 20 minutes or more before lifting the rolls out of the pan (more time is better).

Step 12

Lift out the pan using a spatula.

Tips & Variations


  • Fresh lasagna sheets

Related

HotNSunnyInFlorida

We love pasta anything but these rolls are out of this world good! The sauce is so rich and tastes awesome! All we needed was a salad to munch on between bites and we were good to go!

(17 Feb 2014)

BocaMama

I made a double batch of these to bring to a pot luck at the church and they disappeared so fast! Great flavors all mixed up into one dish that we will be having for a long time!

review by:
(17 Aug 2013)

MeInMyPantry

Another great pasta dish of yours that we tried and really loved! I used up some of your spaghetti sauce for making this. We loved it so much that the next time I make it I am going to make double the amount and freeze some in small packages for quick dinners during our busy times. This is 5 stars plus for us!

review by:
(30 Apr 2013)

Sheri

I used mild Italian sausage in these and the flavor was really great! They were even better the second time we had them because the flavors got to mix. This is a great recipe and we will have these again. I got a couple of meals out of it and may do a batch soon to freeze for lunches.

review by:
(7 Mar 2013)

Bergy (RIP" Forever in our Kitchen)

There is a serious flaw to this recipe! It is so good you can’t stop eating it – no kidding it is delicious. I used fresh pasta sheets, left them whole and rolled 4 large roll-ups that I cut when I served them. The sausage was hot Italian and I added a full teaspoon of chili flakes. A simple ragu spaghetti sauce and it was complete – well almost I use part slim Mozzarella. This really is a very simple, tasty and I say again delicious recipe – Do again and again

(13 Dec 2011)