This is a great alternative to regular lasagna.
PREP TIME: 15-20 min COOK TIME: 45 min TOTAL TIME: 1 hr 15 min
Preheat oven to 375 degrees F. Cook lasagna noodles according to package directions; drain. Slightly cool and cut noodles in half crosswise and set aside.
Cook sausage, garlic andd onion in a large skillet until sausage becomes crumbly and is no longer pink; drain. Add chicken broth, spaghetti sauce, parsley flakes and salt and stir well. Cover and simmer 10 minutes, stirring occasionally. Remove pan from heat and set aside.
In a large bowl, combine ricotta cheese, mozzarella, eggs, bread crumbs, Parmesan cheese and Italian seasoning and stir well. Spread ricotta cheese mixture evenly over lasagna noodles. Roll-up the lasagna noodles in jelly-roll fashion, starting at the narrow end. Place the lasagna rolls, seam-side down in a lightly greased 9x13-inch baking dish.
Pour the meat sauce over the rolls and sprinkle with 1/2 cup Parmesan cheese. Bake, uncovered for 30 minutes. Uncover and bake 15 more minutes or until thoroughly heated.
VARIATIONS: White wine may be used in place of chicken broth, Italian sausage with casing removed in place of ground italian sausage and regular spaghetti sauce in place of zesty and spicy flavor.
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Serving Size: 1 Serving (368g) | ||
Recipe Makes: 8 | ||
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Calories: 748 | ||
Calories from Fat: 342 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38g | 51 % | |
Saturated Fat 16.6g | 83 % | |
Monounsaturated Fat 13.6g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 157.2mg | 48 % | |
Sodium 1880.3mg | 65 % | |
Potassium 740.8mg | 19 % | |
Total Carbohydrate 60.9g | 18 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 55.3g | ||
Protein 39.3g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 748
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