Sausage Lasagna Rolls

 My husband likes lasagna as long as it does not have ricotta or cottage cheese... perfect, this recipe calls for cream cheese for filling.  Easy to make, and fancy looking.  The sauce tastes great too!



Makes 10 lasagna rolls 

1 tablespoon olive oil
1 medium onion, chopped
2 minced garlic cloves
1  28 oz can crushed tomatoes (undrained)
1  15 oz can tomato sauce
1  6 oz can tomato paste
1 teaspoon basil
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon thyme
1/2 teaspoon pepper
1/4 teaspoon salt
10 uncooked lasagna noodles
5 uncooked Italian sausage links
1 package fresh baby spinach
1 package softened cream cheese (8 oz)
2 cups part-skim shredded mozzarella cheese

• Preheat oven to 350 degrees bake
• In a pan, over medium heat, heat oil
• Add onion and garlic.  Cook for 4 to 6 minutes, or until tender
• Stir in tomatoes, tomato sauce, tomato paste and seasonings
• Bring to boil, reduce heat and simmer partially covered for 40 minutes (if cooking uncovered, sauce will spit all over the stove)
• Cook lasagna until al dente
• Cook sausage according to package
• In a pot, bring water to boil, and cook spinach until wilted.  Drain and squeeze dry
• In a bowl, mix cream cheese and spinach
• Spread 3 cups of sauce into a 13 x 9 inch baking dish
• Spread out 2 tablespoons of cream cheese mixture onto flat noodle
• Cut 1 sausage, and place half at end of noodle
• Roll up noodle and place standing on top of sauce on baking dish
• Repeat until all noodles and sausage are used up
• Place last 1  1/2 cup of sauce over noodles and sprinkle with cheese
• Cover and bake for 40 minutes
• Remove cover and bake for another 5 minutes, or until cheese is melted

-Queenie Cuisine