Italian Sausage Lasagna Rolls Recipe

Prep Time: 30 Minutes
Bake Time: 45 Minutes + Standing
Makes: 10 Servings

Ingredients:
- 1 Tbsp of Olive Oil
- 1 Medium Onion; Finely Chopped
- 2 Garlic Cloves; Minced
- 1 Can (28oz) of Tomato Sauce
- 1 Can (6oz) of Tomato Paste
- 1 Tsp of Dried Basil, Marjoram, Oregano, Parsley and Thyme
- 1/2 Tsp. of Pepper
- 1/4 Tsp. of Salt
- 1 Can (2 1/2oz) of Sliced Ripe Olives
- 10 Uncooked Lasagna Noodles
- 1 Package (19oz) of Johnsonville Mild Italian Sausage Links
- 1 Package (6oz) of Fresh Baby Spinach
- 1 Package (8oz) of Cream Cheese; Softened
- 2 Cups (8oz) of Shredded Part-Skim Mozzarella Cheese

Instructions

1. Preheat oven to 350F. In a saucepan, heat oil over medium heat. Add onion and garlic; cook and stir 4 to 6 minutes or until tender. Stir in tomatoes, tomato sauce, tomato paste and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 40 minutes. Stir in olives.

2. Cook lasagna noodles according to package directions for al dente. Cook sausages in a large skillet according to package directions; drain. Cut sausages in half widthwise. In the same pan, cook and stir spinach over medium-high heat until wilted; drain and squeeze dry.

3. In a bowl, mix cream cheese and spinach. Spread 3 cups of sauce into a 13x9 inch baking dish. Spread 2 tablespoons of cream cheese mixture on each noodle. Place a sausage half on the short end; carefully roll up. Cut in half widthwise; place ruffle side up in sauce. Repeat with remaining noodles and filling ingredients.

4. Pour 1 1/2 cups of sauce over rolls; sprinkle with mozzarella. Bake, covered for 40 minutes. Bake uncovered for 5 to 10 minutes more or until cheese is melted. Serve with remaining sauce

Bon Appetit!