Turkey Italian Sausage and Ricotta Lasagna Roll-Ups
Servings 6
Equipment
- Large skillet
- 9x13-inch baking dish
Ingredients
- 6 links of turkey Italian sausage removed from casing
- ½ tsp of fennel seeds crushed
- Dash of red pepper flakes
- 2 cloves of garlic minced
- 1 jar of marinara
- 8 lasagna noodles cooked per instructions
- 1 15 oz container of ricotta cheese
- 2 tbsp basil chopped finely
- 1¼ cups of mozzarella cheese (divided)
- ¼ cup of Parmesan cheese (divided)
- 1 egg
- ¼ tsp fresh nutmeg grated
- Sea salt and freshly cracked pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Remove the turkey Italian sausage from the casing then add it to the pan. Add the crushed fennel seed and crushed red pepper flakes to the sausage.
- Break up the meat using a potato masher and cook until crumbly and cooked through, about 5 minutes.
- Add the minced garlic, and cook for 1 minute, stirring constantly. Remove from the heat and let cool.
- Preheat the oven to 350 degrees.
- Cook lasagna noodles per instructions then lay them out on top of some parchment paper.
- Combine the ricotta, mozzarella, Parmesan, egg, nutmeg, basil, parsley, sea salt, and freshly cracked pepper, to taste, together in a large bowl; 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 turkey 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 the 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 cheese and Parmesan cheese to the top of each roll.
- Cover with foil, and cook for 15 minutes.
- Remove the foil and continue baking for 5-10 minutes or until the cheese is melted. Serve immediately. Enjoy.