Spinach Lasagna Rollsby: Kat Petersen- 1 lb Lasagna Noodles (Boiled in salty water for 8 minutes)
- 2 Jars (24 oz) Spaghetti Sauce
- 1 lb Turkey Sausage
- 1 Onion
- 1 15 oz Ricotta Cheese
- 2 Eggs
- 2 Packages Frozen Chopped Spinach (Thaw and squeeze out as much liquid as possible. Chop)
- 6 Tbsp. Fresh Italian Parsley (divided)
- 1 tsp. Dried Basil
- 1 tsp. Dried Oregano
- 4 cup Mozzarella Cheese (1 lb) (reserve ½ C for the top)
- 1 cup Parmesan Cheese (reserve ¼ C for top after baking)
- 2 jar sauce
Cook pasta in a large pot of heavily salted water for 8 minutes. Drain noodles and set aside.
Brown the turkey sausage in a skillet over medium/high heat with one chopped onion and cook until the onion is translucent. Let this mixture cool slightly.
In a large mixing bowl, combine the meat mixture with the rest of the ingredients except for the sauce. Place a large handful (about ¼ cup) of the mixture on one end of a lasagna noodle and roll the noodle up. Place in a greased baking dish and cover with your favorite jar of sauce. Makes 2 8X8 baking dishes with approximately 9 rolls each. (These can be covered and frozen at this stage)
Bake covered with foil for 30-45 minutes. (Baking time will double if frozen) Remove the foil and bake uncovered for 10 minutes. Let stand with loose foil for 15 minutes before serving. Sprinkle with remaining parmesan cheese and parsley.
