Dinner tonight is a comforting lasagna casserole, I wanted to create a spin on the classic dish …here’s what we’ll be using; oven ready fresh lasagna pasta sheets layered with provolone cheese, sautéed spinach with garlic, ricotta cheese, crispy sausage crumbles, and topped with topped with shredded mozzarella, then rolled into a perfect bundle of deliciousness and baked in your favorite Marinara sauce.
I made my eggplant meatballs and served along side with the stuffed lasagne. *you can find the recipe for the Eggplant Meatballs on my account.
*Start by pepping the ingredients first in order make the assembly efficient.
*I know this recipe seems long, I wanted to give you good directions…trust me its very easy and so good!
Set up an assembly line in the kitchen where you’d have space to spread out the ingredients.
Prepare marinara sauce, lasagna sheets, provolone cheese.
In a pan on medium heat add EVOO, chopped onion, garlic and sauté for a few minutes. Increase heat to medium high, then add the frozen spinach, basil and a pinch of salt and pepper and cook for 7-8 minutes occasionally stirring until most of the liquid has evaporated. Remove from stove and transfer to bowl to cool.
Wipe the pan, add the sausage meat on medium high heat. Using the back of a wooden spoon break up the meat into small crumbles and letting them crisp up for about 10-12 minutes. Drain fat and transfer to a bowl to cool.
In another bowl add the ricotta, pecorino, parsley, egg, and mix well. Set aside.
Use a deep casserole dish, coat with cooking spray bottom and sides.
Pour 2 cups of marinara sauce and spread evenly, and add a sprinkle of mozzarella cheese.
Open the fresh pasta pkg and work with one sheet at a time so they don’t dry out.
Lay the lasagna sheet longways on a work surface, then lay 2 slices of provolone cheese overlapping slightly near the end of the sheet closest to you.
Add about 2 tbsp of the sautéed spinach across the provolone, leaving about an inch from the edge. Followed by a scoop of the ricotta mixture and then the cooked sausage crumbles with a small handful of the shredded mozzarella.
Start from the edge, using both hands and roll away from you keeping the roll tight, ending with the seam side down. (some of the filling may fall out but stuff it back in after you finished rolling it)
Carefully transfer the lasagna roll into the casserole dish over the marinara sauce.
Repeat with remaining pasta sheets and slightly push them close to each other. (I was only able to fit 5 roll in the dish I chose…ugh)
Pour the remaining marinara sauce over the rolls, sprinkle with any remaining sausage crumbles and use the remaining mozzarella cheese. Cover with foil.
Preheat oven to 350 degrees.
Bake covered for 30 minutes, then uncover and bake an additional 20-25 minutes until bubbly and golden.
Garnish with basil and serve with warmed reserved marinara and freshly grated Pecorino Romano cheese.
Ingredients
Directions
*Start by pepping the ingredients first in order make the assembly efficient.
*I know this recipe seems long, I wanted to give you good directions…trust me its very easy and so good!
Set up an assembly line in the kitchen where you’d have space to spread out the ingredients.
Prepare marinara sauce, lasagna sheets, provolone cheese.
In a pan on medium heat add EVOO, chopped onion, garlic and sauté for a few minutes. Increase heat to medium high, then add the frozen spinach, basil and a pinch of salt and pepper and cook for 7-8 minutes occasionally stirring until most of the liquid has evaporated. Remove from stove and transfer to bowl to cool.
Wipe the pan, add the sausage meat on medium high heat. Using the back of a wooden spoon break up the meat into small crumbles and letting them crisp up for about 10-12 minutes. Drain fat and transfer to a bowl to cool.
In another bowl add the ricotta, pecorino, parsley, egg, and mix well. Set aside.
Use a deep casserole dish, coat with cooking spray bottom and sides.
Pour 2 cups of marinara sauce and spread evenly, and add a sprinkle of mozzarella cheese.
Open the fresh pasta pkg and work with one sheet at a time so they don’t dry out.
Lay the lasagna sheet longways on a work surface, then lay 2 slices of provolone cheese overlapping slightly near the end of the sheet closest to you.
Add about 2 tbsp of the sautéed spinach across the provolone, leaving about an inch from the edge. Followed by a scoop of the ricotta mixture and then the cooked sausage crumbles with a small handful of the shredded mozzarella.
Start from the edge, using both hands and roll away from you keeping the roll tight, ending with the seam side down. (some of the filling may fall out but stuff it back in after you finished rolling it)
Carefully transfer the lasagna roll into the casserole dish over the marinara sauce.
Repeat with remaining pasta sheets and slightly push them close to each other. (I was only able to fit 5 roll in the dish I chose…ugh)
Pour the remaining marinara sauce over the rolls, sprinkle with any remaining sausage crumbles and use the remaining mozzarella cheese. Cover with foil.
Preheat oven to 350 degrees.
Bake covered for 30 minutes, then uncover and bake an additional 20-25 minutes until bubbly and golden.
Garnish with basil and serve with warmed reserved marinara and freshly grated Pecorino Romano cheese.