Sausage and Peppers Lasagna


Sausage and Peppers Lasagna Rolls

I have always made my lasagna the traditional way. In fact, one day my husband and I decided to have a lasagna cook-off to see who made better lasagna. Of course, this was very early in our relationship and I had not yet made him lasagna before. Need I say who won?

So I had been poking around Pinterest (what else us new?) And sawcsome suoer-cool lasagna rolls. Yep, I pinned them. So one day my husband asks for lasagna with sausage. I am clearly wrinkling my nose until inspiration strikes. I run the lasagna rolls by him and says no. Naturally, I whip out the Pinterest photos and no turns to looks good.

It is really easy. First make sausage and peppers. And at least partially cook the noodles so they are pliable.

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Then you lay the noodles out, spread the cheese mix on.

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Spread with the sausage and peppers.

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Roll up and place in a baking dish.

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Top with sauce and bake. It is really easy to serve this way since everyone just gets a roll. You may also be getting less carbs (pasta) and more of the good stuff. That depends on how many layers you usually make. I always tend to make less pasta, more filling. I guess that’s why my lasagna always wins.

Sausage and Peppers Lasagna Rolls

  • 1/2 lb box of lasagna noodles
  • 1 lb sweet Italian sausage
  • 1 onion, sliced
  • 1 green pepper or a red pepper, seeded and sliced
  • 8 oz container of ricotta cheese
  • dried or fresh basil leaves
  • salt
  • pepper
  • grated Parmesan cheese
  • 1 egg
  • 8 oz mozzarella cheese, shredded
  • 1 jar pasta sauce (or make your own)

Cook the lasagna in boiling water according to package directions; drain.

Remove sausage from casings and brown in a skillet over medium high heat. Add onions and peppers and cook until softened and the meat is cooked through. Set aside.

In a bowl, combine ricotta, basil, Parmesan, then season with salt and pepper (you can taste it at this point). Mix in the egg (don’t taste it at this point unless you enjoy raw eggs).

Preheat oven to 350 degrees F.

Spread a little of your sauce in the bottom of an 8 x 8″ glass baking dish. On a clean work surface (a cookie sheet works well), lay out a few lasagna sheets. Spread them with your ricotta mixture, sprinkle on some mozzarella, cover with sausage and peppers and roll up. Place seam side down in baking dish.

Pour in pasta sauce. Cover with aluminum foil and bake 30 minutes until bubbly and heated through.