Kittencal's Mushroom Sausage Lasagna Rolls
August 06, 2011
Categories: Dinner, Main Dish, Pork, Pork Sausage, Dairy, Pasta, Lasagna, Italian, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Baby Shower, Birthday, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Ladies Luncheon, Mother's Day, Potluck, Sunday Dinner, Winter, Oven Bake, Make it from scratch more
"This is made easy using fresh lasagna sheets that have been sliced in half lengthwise. I make many 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"
- 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
Preheat oven to 350 degrees F.
Grease a 13 x 9-inch baking dish.
Spread two cups of sauce into the bottom of the baking dish; set aside.
Slice five fresh pasta sheets in half lengthwise down the middle .
In a bowl using a wooden spoon mix all filling ingredients together until well combined, season with more salt and pepper if needed.
Place a fairly heaping 1/2-cup of filling over the sliced sheet.
Roll up, then place seam side down into baking pan, repeat with remaining sheets (you will have 2 rows of 5 rolls across).
Drizzle with remaining pasta sauce, then sprinkle 1 cup shredded cheese over the sauce.
Bake uncovered for 30 minutes (fresh pasta does not take long to cook!).
Sprinkle the remaining 1 cup of cheese over and allow to melt.
Let stand for 20 minutes or more before lifting the rolls out of the pan (more time is better).
Lift out the pan using a spatula.
Tips & Variations
- Fresh lasagna sheets