Chicken and Sausage Lasagna Roll-Ups

I have a friend’s two children staying with me for a couple of days, and they both love pasta, so I decided to make this easy chicken and sausage lasagna roll-ups recipe. I added some spinach to the ricotta mixture, and the kids didn’t notice! These lasagna roll-ups looked pretty, tasted great, and made all of the kids happy. I’d call that a success! This easy lasagna recipe paired nicely with a simple salad and garlic bread.

Chicken and Sausage Lasagna Roll-Ups

Ingredients:

• 1 tbsp olive oil
• ½ yellow onion, finely diced
• 1 lb. ground chicken (or beef)
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• Dash of red pepper flakes, more if desired
• Sea salt and freshly cracked pepper, to taste
• 3 cloves of garlic, minced
• 1 cup of Italian sausage, cooked and crumbled
• 1 (24-oz) jar of marinara (or 3 cups homemade marinara), more if desired
• 10 lasagna noodles, cooked per instructions
• 1 (15-oz) container of ricotta cheese
• ¼ cup baby spinach, finely chopped
• ¼ cup Parmesan cheese (divided)
• 1 egg, well-beaten
• ¼ tsp fresh nutmeg, grated
• 2 tbsp fresh basil, chopped finely
  2 tsp fresh parsley, chopped finely
• 1½ cups mozzarella, shredded

How to Make Chicken and Sausage Lasagna Roll-Ups:

Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until tender, about 3-4 minutes.

Add the ground chicken (and sausage if uncooked) along with the garlic powder, dried oregano, dried basil, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste. Break up the meat using a potato masher and cook until crumbly and nearly cooked through, about 5 minutes.

Add the minced garlic and cook for 1 minute, stirring constantly.

Add the cooked sausage and stir until well combined. Remove from the heat and let cool.

Preheat the oven to 350 degrees. Coat two baking dishes with cooking spray.

Cook the lasagna noodles al dente in a large pot of well-salted boiling water, according to the package instructions, then lay them out over parchment paper or foil.

Combine the ricotta, spinach, Parmesan, egg, nutmeg, basil, parsley, sea salt, and freshly cracked pepper to taste, and mix until well combined.

Spoon a thin layer of the ricotta mixture down the entire length of the lasagna noodle. Repeat with the remaining noodles.

Next, place spoonfuls of the chicken and sausage on top of the ricotta; repeat with the remaining noodles. Starting from one end, roll up. Repeat.

Coat a baking dish with cooking spray, then spoon a layer of marinara sauce in the bottom of the baking dish.

Place the lasagna rolls, seam-side down, into the baking dish.

Cover each roll with sauce, then add a bit of mozzarella and Parmesan cheese over the top of each roll.

Cover with foil and cook for 15 minutes.

Remove the foil and bake for 10 minutes or until the cheese is melted.

Serve immediately topped with freshly chopped parsley. Enjoy.