Sausage Lasagna Rolls
Freezer-friendly recipe
Servings 8 servings
Ingredients
- 12-16 ounces sausage, cooked, crumbled, and drained (I use regular pork sausage. You can use as spicy as you want or use italian sausage.)
- 8-12 oz cream cheese (depending on how creamy you want it - start with 8 ounces and add more if you want)
- 3/4 green pepper, diced small
- 26 oz spaghetti sauce (I usually use my homemade sauce!)
- 9 lasagna noodles
- 2 cups mozzarella cheese, shredded
Instructions
- Preheat oven to 350.
- Cook noodles according to package directions. Drain. Keep warmish.
- Meanwhile, brown meat with green pepper. Drain.
- Put meat and green pepper back in the pan. Add cream cheese on low heat until cheese melts.
- Spread ½ the spaghetti sauce in a 9×9 pan.
- Lay one noodle flat and spoon some of the cream cheese/sausage mixture in the middle of the lasagna noodle. Carefully roll up the noodle and place in baking dish. Repeat with the rest of the noodles.
- Pour rest of the sauce over top of rolls, top with cheese.
- Bake for 15-20 minutes. Let stand about 5 minutes before serving to allow the rolls to 'firm' up.
Notes
These also freeze really well. Just freeze before baking. Then when ready to make, either defrost during the refrigerator for a day or plan on at least doubling the baking time. You can also freeze individual portions after baking.