Ingredients
- 5 fresh lasagna sheets (fresh sheets, cut in half lengthwise, I use Olivieri brand fresh pasta, or can use ten lasagna noodles, cooked and drained)
- 1 1/2 pounds Italian sausage (bulk sausage or 12 links, casings removed, about 5 inches in length)
- 1 medium yellow onion (chopped)
- 4 large garlic cloves, minced (or 1 teaspoon garlic powder)
- 1 teaspoon crushed chili flakes (optional or adjust to taste)
- 8 ounces cream cheese, softened (you may reduce to 6 ounces for a less creamier filling)
- 5 cups marinara sauce, divided (use your favorite)
- Mozzarella cheese, shredded
How to Make
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Step 1: Grease a 13 x 9-inch baking dish. Set oven rack to lowest position Spread about 1 cup of sauce into the bottom of the baking dish.
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Step 2: In a large skillet cook sausage with the onion over medium heat until no longer pink; drain. Add in garlic and chili flakes; cook stirring until the sausage meat is lightly browned. Stir in cream cheese until melted and thoroughly combined, then mix in about 1/2 cup or a little more of marinara sauce until combined. Simmer over low heat about 20 minutes stirring very frequently
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Step 3: Spread about 1/3 cup meat mixture down each noodle (pasta sheet half or lasagna noodle). Sprinkle each with about 2 tablespoons of shredded mozzarella cheese then roll up. Place seam side down over sauce.
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Step 4: Top with remaining sauce making sure to spread the sauce over the rolls with back of a spoon, then sprinkle with 2 cups of mozzarella cheese. Bake uncovered in a preheated 350 degree F oven for 30 minutes or until bubbly (watch the time as fresh pasta cooks very quickly!).
We hope you enjoy this recipe!
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