10 lasagna noodles
1/2 pound mild or spicy Italian sausage
2 cloves garlic, coarsely chopped
1 medium onion, peeled, sliced
1 red bell pepper, diced
1 medium zucchini, washed, diced
10-ounce package frozen chopped spinach, thawed
1/2 cup reduced-fat ricotta cheese
3/4 cup shredded Italian-blend cheese
Salt and black pepper to taste
1 teaspoon Italian seasoning
Crushed red pepper flakes to taste
1 1/2 cups favorite pasta sauce
4 tablespoons grated Parmesan cheese, optional
Preparation time: 15 minutes
Total time: 35 minutes
Make a double batch and freeze what you don't use in plastic sealable bags. Freeze the sauce separately.
Preheat the oven to 350 degrees.
Cook the lasagna noodles according to package directions. Drain, rinse and set aside.
Meanwhile, in a large skillet, brown the sausage over medium heat. Add the garlic and saute until fragrant. Add the onion, red pepper and zucchini. Continue sauteing until zucchini is just tender and most of the liquid has evaporated. Stir in the spinach and heat through. Remove from the heat. In a separate bowl mix the cheeses. Season with salt, pepper, Italian seasoning and crushed red pepper flakes to taste. Stir the cheese mixture into the sausage mixture.
Place the cooked lasagna noodles flat on a clean work surface. Evenly divide the sausage mixture on one end of the noodles. Roll up the noodles. Place the lasagna rolls in a baking dish and pour the pasta sauce over. Sprinkle with the Parmesan cheese if using. Bake about 15 minutes to just heat through. Remove from the oven and place two rolls on each serving plate along with some sauce and serve.
From and tested by Susan Selasky for the Free Press Test Kitchen.