12 Lasagna noodles
2 cups ricotta cheese
¼ cup fresh parsley, chopped
2 cups mozzarella cheese, shredded and divided
8 ounces Italian sausage, castings removed
1 28-ounce jar marinara sauce, divided
Preheat oven to 375ºF.
Cook noodles according package instructions.
Drain noodles and rinse with cold water to stop cooking.
Mix ricotta, egg, parsley and 1 cup mozzarella in a bowl and set aside.
Cook sausage in a skillet over medium heat until browned and crumby, drain fat.
Spread ½ cup sauce in a 9x13-inch baking dish.
Spread 3 tablespoons ricotta mixture on each noodle, top with some sausage.
Roll up each noodle. Arrange scam sides down in baking dish.
Top roll-ups with remaining sauce and mozzarella.
Bake, loosely covered, for 15 minutes.
Remove cover and bake for 10 minutes longer or until brown and bubbly.
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