CONFESSION: I’m a horrible procrastinator. Wait…that didn’t sound right. I’m not horrible at it. Actually, I’m a great procrastinator. I mean, stellar, really. This post should have been written 2 weeks ago. But I procrastinated and here we are. I can explain.
I had a huge burst of kitchen energy the week after Christmas, and I spent most of it in the kitchen cooking and baking. I even took some great photos.
But then the memory card from my camera went missing for a few hours and as I was looking for it, I looked out the window and saw that it was snowing. Snow depresses me. Remind me again… why do I live in Wisconsin? Oh yeah. Cheese and the greatest football team #GoPackGo.
Anyhoo, I got all bummed out about the snow, so I decided to curl up under a comfy blanket and listen to some Moody Blues. Cuz there’s nothing better than listening to depressing music when you’re depressed. M’kay, maybe not. So I ended up falling asleep for a nice afternoon nap, after which, I woke up famished. When I opened the door to the fridge, these little beauties were the first thing to call my name and wave at me.
They’re the perfect comfort food when you’re cold, depressed, and stuck in a horrible rut of procrastination. Or just when you’re looking for something awesome to eat for dinner. Whichever.
- Serves: 4-6
- Serving size: 1-2 rolls
- 8 lasagna noodles, cooked al-dente
- 1 pound ground sweet Italian sausage
- 1 Tablespoon extra virgin olive or grapeseed oil
- 10 oz frozen chopped spinach, thawed and completely drained
- 8 oz fat free ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- salt and fresh pepper
- 32 oz marinara sauce (homemade or jarred)
- 1 cup part skim mozzarella cheese, shredded
- Preheat oven to 350°.
- Ladle about 1 cup marinara sauce on the bottom of a 9 x 12 baking dish.
- Heat oil in a 12-inch skillet over medium high heat. Add sausage and cook until browned and no pink remains. Remove from heat, drain, and let cool slightly.
- Combine cooked sausage, spinach, ricotta, Parmesan, HALF of the mozzarella, egg, salt, black and red pepper (if using), in a medium bowl.
- Place a piece of wax or parchment paper on the counter and lay out lasagna noodles. If necessary, pat noodles dry with paper toweling.
- Take 1/4 cup of sausage mixture and spread evenly over one noodle. Repeat until all noodles are covered. Roll each noodle carefully and place seam side down into the baking dish.
- Ladle sauce over the noodles in the baking dish. Sprinkle remaining 1/2 cup of mozzerella cheese over noodles.
- Cover and bake for 25-30 minutes, or until cheese melts.