Happy Friday! The next time you’re in the mood for Italian, give my roll-ups a go. I got this recipe from an old, retired stripper named, Bettie Cracker. I here she’s doing very well now, as a street performer at the Fremont Street Experience in Vegas. Enjoy!
Meat-Lovers’ Lasagna Rolls
1 16 oz. box dry lasagna noodles
Kosher salt & fresh-ground pepper, to taste
1package mild or hot Italian sausages, casings removed
1small yellow onion, diced
1 teaspoon minced garlic
1 teaspoon Italian seasoning
2 teaspoons dried basil
1 jar of your favorite pasta sauce or marinara
8 oz. mozzarella, grated
2 containers (15 oz each) ricotta cheese
1 box (9 oz) frozen spinach, thawed, drained and squeezed dry
1 egg
In a large stock pot, cook lasagna noodles as directed on package in heavily salted water. Drain.
Meanwhile, in a large skillet, cook beef, sausage, garlic, Italian seasoning, salt & pepper and onion over medium-high heat, stirring frequently, until meat is no longer pink; drain. Stir in 1 1/2 cups pasta sauce. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Remove from heat.
In large bowl, mix ricotta cheese, spinach, basil and egg. Spread about 3 tablespoons ricotta mixture over each cooked lasagna noodle to within 1 inch of one short end. Spoon about 1/4 cup meat mixture over ricotta mixture on each. Roll up firmly toward unfilled end. Layer the bottom of a 9×13 inch baking dish with a thin layer of pasta sauce. Place each lasagna roll in the baking dish, seam side down.
Heat oven to 350. Pour 1 1/2 cups pasta sauce over and around rolls in each baking dish. Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly. Sprinkle the rolls with the mozzarella. Bake uncovered, 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.