Ingredients

The following ingredients have 4 Servings
  • 8 whole wheat or GF lasagna noodles
  • Olive oil spray
  • 1 pound ground sweet Italian chicken sausage
  • 10 oz frozen chopped spinach (thawed and completely drained or 2 cups of of fresh spinach, chopped small)
  • 8 oz part skim ricotta or cottage cheese (I used cottage cheese and it was GREAT!)
  • 1/3 cup grated Parmesan cheese
  • 1 egg
  • Salt and fresh pepper
  • Sprinkle crushed red pepper (optional)
  • 2 cups homemade
  • 1 cup mozzarella cheese (shredded)

Instruction

  • Cook lasagna noodles al-dente
  • While noodles are cooking, spray pan with olive oil spray and cook sausage until browned and no pink remains. Remove from heat, drain, and let cool slightly.
  • Preheat oven to 350
  • Combine cooked sausage, spinach, ricotta, Parmesan, HALF of the mozzarella, egg, salt, black and red pepper (if using) in a medium bowl.
  • Place a piece of wax or parchment paper on the counter and lay out lasagna noodles. If necessary, pat noodles dry with paper toweling.
  • Add 1 cup of sauce to the bottom of a 9x12 baking dish
  • Take about 1/3 cup of sausage mixture and spread evenly over one noodle. Repeat until all noodles are covered. Roll each noodle carefully and place seam side down into the baking dish.
  • Ladle 1-2 T of sauce over top the roll ups in the baking dish. Sprinkle remaining 1/2 cup of mozzarella cheese over noodles.
  • Cover and bake for 25-30 minutes, or until cheese melts. Uncover for the last few minutes if desired.