1 box Lasagna noodles
1 large jar Spaghetti sauce (or make your own)
1 container Ricotta
1 package Sausage
Parsley (dried or freshly chopped)
Shredded Mozzarella cheese
Grated Parmesan cheese
Bring a large pot of salted water to a boil.
While the noodles are cooking, take the sausage out of the casings (or buy bulk sausage) and cook in a skillet. Season to taste. Drain and set aside.
In a large bowl, mix the Ricotta, a handful of the Parmesan, a larger handful of the Mozarella, and some parsley. At this point, you can add anything else to the mix that you want — some spinach for veggies (frozen and thawed), or some chopped hard-boiled egg, or some grilled eggplant strips… get creative if you want.
Cook the noodles according to package directions. Set aside in cold water so they don’t stick together before you get a chance to work with them.
Lay a noodle out flat. Add spoonfuls of the cheese mixture and spread it out along the length of the noodle. Sprinkle the cooked sausage on top. Add thinly sliced tomatoes (you don’t have to do this, but I like the added freshness).
Carefully roll the noodle and filling, and put in a baking pan with the seam side down. Continue with the rest of the rolls until the pan is full. Wine is not on the ingredient list, but a few sips in between each of the roll-ups make it a lot easier to do. Or, at least it seems to… lol!
Cover with sauce, top with Mozarella, sprinkle some Parmesan, and sprinkle some more parsley on top. Cover with tin foil.
Bake at 350 – 375 degrees for about 40 to 45 minutes. Remove foil and continue baking for another 15 to 20 minutes to brown the top.
Let cool a little, then you can scoop out servings a roll or two at a time.
If you don’t want to do roll-ups, you can lay the noodles flat in the pan and layer the cheese mixture with noodles and sauce and tomatoes and build it up like a regular lasagna. Cook the same.